Vegans will love this nutritious, filling curry too. Freeze minus fresh herbs and spinach.

PREPARATION TIME: 25 MINUTES

COOKING TIME: 45 MINUTES

SERVES 6 TO 8

EASY/PREPARE AHEAD/FREEZE

1 large onion, sliced

2tbspoil

1tsp each: ground coriander, fennel

seeds, cumin, turmeric, garam masala,

black pepper, chilli flakes and ground

cinnamon

1tbsp fresh root ginger, grated

150g (5oz) red lentils

Vx butternut squash, peeled and chopped

400g tin chickpeas, drained and rinsed

3 handfuls baby spinach

juice 1 lemon

2tbsp each: freshly chopped coriander

and mint

1 Cook the onion in the oil in a large saucepan until softened. Add the spices and fresh ginger, stir well and cook for a few minutes. Season well.

2 Add the lentils, squash and 700ml (TApt) water. Bring to the boil then simmer until the lentils are thick and mushy. Add the chickpeas and spinach, and stir well until the leaves have wilted and the mixture is hot. Add the lemon juice and herbs. Serve with paratha, pappadums or a mixture of breads, and our Quick tomato and red onion salad (see below).

Per serving: 332-221 calories. 9-6g fat fl-0.5g saturated), 48-32g carbohydrate