Lentil, Butternut Squash & Chickpea Curry - cooking recipe

Ingredients

3 tablespoons olive oil
4 garlic cloves, minced
1 stalk celery, sliced
1 piece gingerroot, small knob, minced
1 red onion, diced
2 teaspoons cumin
1 red chili pepper, chopped finely (adjust to your heat preference)
3 teaspoons ground coriander
3 teaspoons turmeric
100 g lentils, soaked overnight
1 small butternut squash, peeled and diced
150 ml vegetable stock (can adjust if need more)
400 g chopped tomatoes (tinned or fresh)
400 g tinned chickpeas, washed and drained
200 ml coconut milk
lemon (to garnish)
1 bunch fresh coriander (to garnish)

Preparation

Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
Add spices, ginger and chilli. Cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
Add lentils, butternut squash, stock and tomatoes. Adjust stock in order to cover the squash. Bring to the boil, cover and reduce to a simmer. Simmer for approximately 30-40 minutes or until the lentils and squash are tender.
Add chickpeas and heat through.
Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
Serve up on a bed of brown or Basmati rice, with a garnish of fresh coriander. If the curry is too spicy, add a generous dollop of plain Greek yogurt to cool you down.