I tried this from the recipe section - and it is absolutely delicious
BUTTERNUT SQUASH CURRY
Serves 2-4 (depending how greedy you are! lol)
Free on Green, 4 syns on red (if serving 4 people)
One butternut squash (approx 1kg in weight)
Onion
100g lentils
1tsp ginger powder or 1 inch of fresh grated ginger
one clove of garlic, chopped or crushed
sprinkle of chilli flakes
3 tsp cumin powder
2 tsp coriander powder
the seeds of 3 cardomom pods
sprinkle of turmeric
1 tin chopped tomatoes
veg stock
baby spinach
I made this the other day and it is lovely!
Chop and saute the onion in fry light. Peel and dice the squash and add to the pan, saute for a further 10 minutes or so.
Add the ginger, cumin, garlic, coriander, cardomom pods, turmeric and chilli flakes, stir well and saute for a few more minutes. Drain the tomatoes and keep the juice to one sidel. Add the tomatoes to the pan stir well.
Use veg stock to make the tomato juice up to 600mls, pour into the pan and add the lentils. Bring to the boil and simmer for a few minutes.
Transfer to an oven proff lidded dish then put in the oven, preheated to 170, and cook for 30-45 minutes.
Remove from oven, stir in spinach, replace lid until wilted then serve.