Lentil, Butternut Squash & Chickpea Curry

• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 stalk celery, sliced
• 1 piece gingerroot, small knob, minced
• 1 red onion, diced
• 2 teaspoons cumin
• 1 red chili pepper, chopped finely (adjust to your heat preference)
• 3 teaspoons ground coriander
• 3 teaspoons turmeric
• 100 g lentils, soaked overnight
• 1 small butternut squash, peeled and diced
• 150 ml vegetable stock (can adjust if need more)
• 400 g chopped tomatoes (tinned or fresh)
• 400 g tinned chickpeas, washed and drained
• 200 ml coconut milk
• lemon (to garnish)
• 1 bunch fresh coriander (to garnish)

1. Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
2. Add spices, ginger and chilli. Cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
3. Add lentils, butternut squash, stock and tomatoes. Adjust stock in order to cover the squash. Bring to the boil, cover and reduce to a simmer. Simmer for approximately 30-40 minutes or until the lentils and squash are tender.
4. Add chickpeas and heat through.
5. Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
6. Serve up on a bed of brown or Basmati rice, with a garnish of fresh coriander. If the curry is too spicy, add a generous dollop of plain Greek yogurt to cool you down.

olive oil, garlic, celery, gingerroot, red onion, cumin, red chili pepper, ground coriander, turmeric, overnight, butternut squash, vegetable stock, tomatoes, tinned chickpeas, coconut milk, lemon, fresh coriander

Taken from www.food.com/recipe/lentil-butternut-squash-chickpea-curry-519629 (may not work)