1small (around 600g)Butternut squashcut into chunks
1tbspCoconut oil or olive oil
1/2tspCayenne chilli pepper
1/2 Red chillifinely chopped
200gRed split lentils
250mlVegetable or chicken stock
Salt and pepperto taste
HandfulFresh corianderto garnish
Heat the oil in a large pan before adding the onion and garlic, allowing to sweat for a few minutes.
Add all the dried spices and fresh chilli and stir well before adding the butternut squash. Continue to stir until the butternut squash is evenly coated in the spice mixture.
Next, pour in the coconut milk and vegetable or chicken stock. Stir well and then add the lentils. Stir again before bringing to the boil.
Reduce the heat and simmer for around 15 minutes before adding the red pepper. Season with salt and pepper and continue to simmer for another 10 minutes or until the butternut squash is cooked through but still with a slight bite.
Leave to cool slightly before serving with brown rice or quinoa.