Raeburn Sweet Potato, Squash and Lentil Curry

Time for a new recipe.  This curry is quick, tasty and full of flavour.  It is filling and is nice and hearty.  Good for a chilly evening.  It can be served with your preferred curry accompaniments and if you make a big batch, this will freeze well too.

Ingredients:

• 2 x Sweet Potato
• 1/2 x Butternut Squash
• 1 x tin of Green Lentils
• 2 x tin of Tomatoes
• 1 x Onion
• Corriander
• 2 x tsp Garum Masala
• 2 x tsp Tumeric
• 2 x tsp  Cumin
• 1 x tbs Curry Paste (any type)
• 1 x Veg Stock Cube

Method:

• Put onions, sweet potato and butternut squash in pan with some oil and cook and begin to soften.
• Add curry paste, fry gently until coated.
• Add spices and cook for a further couple of minutes.
• Add tinned tomatoes, lentil and stock cube.
• Cook until sweet potato and squash are soft (around 30 minutes)
• Season with salt and pepper.
• Taste and add spicing if you wish.
• Before searving stir through lots of chopped corriander.