Spicy Roast Veg With Lentils
INGREDIENTS
butternut squash - 190 g
red onion, halved and sliced - 32g
peppers (a mix of red, orange, and yellow) -3/5
garlic cloves, chopped - 2/5
olive oil -35 tbsp
curry paste - 35 tbsp
can of Puy lentils, drained and rinsed - 160 g
hot vegetable stock - 30 ml
coriander/cilantro, chopped - 4/5 tsp
INSTRUCTION
1 Preheat your oven to 200C/180C (392-356F) fan/ gas 6. Take an average-sized butternut squash and peel it using a knife. After that, cut the butternut squash in half lengthwise and remove the seeds.
2 Next, slice the squash into nice 1cm-thick pieces. Place the sliced butternut squash gently in a large-sized roasting pan. Add the garlic, onion, and bell peppers to it.
3 Next, take the curry paste and oil and blend them together nicely. Season well with spices and mix the veggies with the oil and curry mixture until all the veggies are coated nicely.
4 Finally, put the baking pan into the oven and roast until everything starts to soften. It should take around 30 mins. When that's done, add the cooked lentils as well as the stock and give it a gentle stir to mix everything nicely. Cook the mixture for 5-10 mins more until all the veggies are tender. Serve on a plate and garnish with some fresh coriander/cilantro.