150ml of coconut milk
200g butternut squash chopped and peeled
1 red chilli diced
1 small brown onion
2 tbsp on curry powder
200g of red lentils
1 washed tomato
Step 1. Preheat oven to 180 and line a baking tray and roast the butternut squash with some oil for 20 minutes.
Step 2. Chop up onion, tomato and red chilli then add to a large saucepan over med heat. Cook for 10 minutes then add curry paste and cook for a further few minutes.
Step 3. Next add the lentils with 350ml of water and the coconut milk bring to a boil then simmer for 25 minutes until the lentils have softened.
Step 4. Once the lentils have cooked and the sauce has thickened add the roasted butternut squash and cook for another 2 minutes.
Step 5. Garnish with sunflower seeds.