Spicy butternut squash mash with lentils
- 1 red onion
- 1 garlic clove
- 2.5cm piece of ginger
- 2tbsps vegetable oil
- 2tsps cumin seeds
- Pinch of dried chillies
- 2tbsps Achari curry paste (or any curry paste/powder)
- 350g peeled and thinly sliced butternut squash
- 200g rinsed red lentils
- 300ml hot vegetable stock or water
Not a fan of butternut squash? Why not use sweet potato instead? Just cook it the same way you would regular potatoes.
- Peel and slice the onion and garlic clove and coarsely grate the ginger.
- Warm a large pan, add the vegetable oil, the onion, garlic and ginger, cumin seeds and dried chillies. Fry for 5 mins until browning.
- Remove about a third of the mixture from the pan and set aside. Add the curry paste and cook for 1 min, then add the sliced butternut squash and red lentils.
- Pour in the hot vegetable stock or water. Simmer, covered, for 30 mins, adding more water if necessary, then mash in the pan.
- Spoon the rest of the spicy onions on top and serve.
Nutritional information per portion
- Calories 270(kcal)
- Fat 8.0g
- Saturates 1.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.