Golden Squash Curry

Easy, speedy and really delicious, our warming golden squash curry is perfect for the cooler weather. You can make a big batch of this curry and freeze it ahead of time. Perfect with Bio-Kult Boosted!

Ingredients:

• 2 tbsp of coconut oil
• 1 tbsp of cumin seeds
• 1 tbsp of garlic paste
• 1 large onion, chopped 
• 400g of cubed squash 
• 1 tsp pf salt and pepper
• 1 tbsp of mild Madras curry powder
• 1 tbsp of turmeric powder
• 2 bell peppers, chopped up
• 2 tbsp of red lentils
• 500ml of water
• A small handful of coriander, torn up 

Method:

1. Heat the coconut oil in a pan over a high heat, then add the cumin seeds and garlic paste. Cook, stirring, for 30 seconds, or until the cumin seeds begin to pop.
2. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 2 minutes, or until softened and starting to brown. Toss in the squash and peppers and cook for 2 minutes.
3. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Add in your red lentils and mix again.
4. Pour in the water and bring to the boil then lower the heat and simmer for 30 minutes.
5. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and fresh coriander for garnish and freshness. Mmmmm…