This curry is super easy to make and loaded with lots of fresh vegetables, spices and lentils. It makes 4 portions, so it’s perfect for meal prepping for the week ahead…

• 1 can of coconut milk (I used reduced fat but full fat is fine to use too)
• 600ml of vegetable stock
• 1 tsp of ground cumin
• 1 tsp of garam masala
• 1 tsp of turmeric
• 1/2 tsp of chilli flakes
• 1/2 butternut squash
• 1/2 courgette
• 1/2 red pepper
• 1/2 cup of dried red lentils
• handful of cherry tomatoes
• 2 large handfuls of spinach
• salt and pepper
• juice of a lime
• handful of coriander

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Begin by making your vegetable stock and peeling the butternut squash. Dice the squash into bite size pieces and add to a large pan with the coconut milk and stock. Next stir in the spices, red lentils and chopped courgette and pepper. Bring to the boil and then reduce to a medium simmer for 10 minutes. Add in the cherry tomatoes (cut in half) and stir in the spinach. Leave to cook for a further 5 minutes or until the lentils and squash are soft, squeeze in the lime juice, coriander and season with salt and pepper. Serve with rice, potatoes or flatbreads.

Credit: Jennifer Makes jennifermakes.com