Serves 6/can be frozen Ingredients 200g/7oz red lentils 700ml water 4 tbsp Madras curry paste (the Patak's one is vegan) 1 onion 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 7oz/200g spinach 4-5 tomatoes or 2 tbsp tomato puree 25g/1oz creamed coconut 3 pineapple rings 2 tbsp mango chutney Preparation Method 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.