Butternut Squash Curry

Butternut Squash Curry

Serves 4

Full Choice 7 pts full recipe

                2 pts per serving

No Count ½ pt per serving if using curry paste

1 onion, chopped

1 butternut squash, deseeded, peeled & chopped

2 tbsp curry paste (2½pts) or use curry powder

560 ml veg stock

100g red lentils, rinsed

200g can plum tomatoes, drained & sliced

frylight

Heat a large pan and spray with frylight.  Cook the onion for 5 mins until softened.  Add the squash amd toss with the onion.  Stir in the curry paste or powder, then add the stock and tomatoes.

Tip in the lentils and bring to the boil.  Cover and simmer for 20-25 mins.