Serves 6/can be frozen
200g/7oz red lentils
4 tbsp Madras curry paste (the Patak’s one is vegan)
vegetable oil for frying
1/2 A butternut squash
175g/6 oz carrots
5-6 runner beans, or similar amount of other green beans
a large handful of peas
4-5 tomatoes or 2 tbsp tomato puree
25g/1oz creamed coconut
3 pineapple rings
2 tbsp mango chutney
Chop the squash carrots and beans into smallish chunks. Chop and fry the onion in the oil until softened, then add the curry paste and fry for a further minute. Add the water, lentils, squash and beans and simmer for around 25-30 minutes until the lentils have absorbed the water and the squash and beans are soft.
Chop the tomatoes and pineapple rings (and the spinach if using large leaves), add all the remaining ingredients and simmer for a few more minutes to let everything heat through. Serve with rice or bread.