A cozy, warming autumn meal.
- 1 medium onion diced
- 4 large garlic cloves (you can add less if you don’t like garlic)
- 400g diced butternut squash
- 1 large (about 350 grams) sweet potato peeled and diced.
- 100 grams normal potato
- 1 (14 ounce/398 ml)can of diced tomatoes
- 1 (14 ounce/398 ml)can of coconut milk
- 100 grams of dried red lentils
- a couple of handfuls of frozen peas
- 3 tablespoons of tomato paste
- A bunch of swiss chard
- 2 teaspoons of ground turmeric
- 2 teaspoons of chili flakes
- 2 teaspoons of paprika
- 2 teaspoons of dried coriander
- 2 teaspoons of ground cumin
- 2 teaspoons of ground ginger
- salt and pepper to taste
- Use a large pan, add the onion and garlic with a bit of olive oil and sauté on a high heat for 2-3 mins or until the onions soften. 2.Add the squash and sweet potato and stir to combine. 3.Add the diced tomatoes (with juice), coconut milk, lentils, tomato paste, turmeric, chili flakes, paprika, coriander, cumin, ginger and a pinch of salt. Stir well to combine. 5.Increase the heat and bring to boil. Reduce the heat, stir again, put the lid on and let simmer for around 30 mins.
- Stir in the chard and the peas and cook for another few minutes until the peas are cooked.
- Serve either on its own (as you have the potatoes) or with some rice. Papadums also go great with this type of dish.
- I like to freeze the leftovers or you can keep it in the fridge for up to 5 days.