FREE
This recipe will take you 1 hour
Serves 4
- 1 large butternut squash, peeled, deseeded and cut into large chunks
- 1 cal cooking spray*
- 3 garlic cloves
- 5cm piece fresh root ginger, peeled and chopped
- 5 tbsp tomato purée
- 3 tbsp medium curry powder*
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 large onion, diced
- 2 vegetable stock cubes
- 500g passata
- 400g can chickpeas, drained and rinsed
- 400g can green lentils, drained and rinsed
- 2 large red onions, sliced
- 1 large red pepper, deseeded and diced
- 3 tbsp fat-free natural yogurt
- Small pack fresh coriander, chopped
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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