Vegan butternut squash and lentil curry
Ingredients
1 red onion
2-3 cloves garlic
1 butternut squash, peeled and diced small-ish
2 sweet potatoes, peeled and diced small-ish
large thumb of fresh ginger, finely grated
1 red chili (de-seeded if you want it milder) or 6-7 slices jarred red jalapeño, finely chopped
1 TBS garam masala
1/2 TBS cumin
1/2 TBS coriander
1 tsp turmeric
3/4 cup red lentils
1 tin chopped tomatoes
500ml veg stock
1 tin coconut milk (or 1 tin coconut cream plus more stock)
fresh coriander
1 TBS maple syrup
juice of half a lemon
2 TBS apple cider vinegar
rice
Method
Sauté onion in a goodly glug of olive oil. When it starts to soften add garlic. After a couple of minutes add squash, sweet potato, spices (amounts listed above are approximate and maybe an under-estimate). Cook for a while, maybe 15 minutes. Add lentils, stir. Add tomatoes and veg stock. Bring to a boil and simmer for a while, like 25 minutes, over low heat. Add coconut milk or cream/stock and fresh coriander, and cook for a while longer. Add maple syrup, lemon, and cider vinegar. Cook for a final 10 mins or so. Serve over rice.