Lentil, mixed bean, potato and butternut squash curry with rice (serves 7 people plus)
Ingredients:
1 onion roughly chopped and diced
1 tin of mixed beans
2 cloves of garlic finely chopped
1 small butternut squash peeled and roughly chopped
2 small packets or a jar of creamy curry sauce
400g lentils (can also be tinned)
7 small potatoes peeled and diced into small pieces
Handful of cashew nuts (optional)
Handful of green beans topped and tailed and cut in half
Tablespoon of olive oil
3 cups of rice washed thoroughly to take away the starch
Method:
1. Add a tablespoon of oil to the wok and make sure it is nice and hot. Add in the garlic and onion stirring occasionally till translucent.
2. Add the lentils stirring all the time. If not using tinned lentils make sure you soak lentils first ideally overnight and drain any remaining water away.
3. Meanwhile boil a pan of salted water and add the butternut squash and potato and wait for it to come to the boil. Once it has come to the boil, turn down the heat a little, and cook until vegetables are soft which you can check with a knife.
4. Add the drained mixed beans to the wok and stir occasionally, the heat can now be turned down quite low.
5. Once the potatoes and butternut squash are cooked drain into a colander and add to the wok. Stir this mix carefully into the lentils so as not to break up the potatoes and butternut. Toss in the beans and stir. Add water if needs be.
6. Add some more water to the potato pan and then add 3 cups of rice making sure first that the rice has been rinsed. Bring to the boil adding a pinch of salt. Once it has come to the boil, turn heat down, and continue to cook until all water has disappeared.
7. Add curry sauce and cashews about 5-10 minutes before rice has finished cooking. Stir through, to combine all the vegetables adding a little water, if you think the mixture is too dry and may stick. Serve immediately with bread if desired.