Vegetarian & Vegan Squash & Lentil Dhansak Curry

Made this dhansak for #meatlessmonday, which I have turned into veganmonday in our house. The kids like curry, providing I can make the vegetables unrecognisable.

Serves 4-6

500g cubed or grated butternut squash, pumpkin, or other squash 
100g red lentils
1 400g tin tomatoes
1 large onion
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp turmeric
6 black peppercorns
1 tsp fenugreek seeds
4 green cardamons, seeds only
4 cloves of garlic
2.5cm root ginger
2 tbsp sunflower oil
1 tsp hot chilli flakes
Juice of 1 lemon
1/2 tsp salt
2 tbsp dried mint

Peel and finely slice the onion.  Fry in the oil in a large saucepan over a medium heat until it begins to caramelise.  Add the finely chopped garlic, ginger, and ground spices and stir round for a minute or so.

Pour in the chopped tomatoes, 2 cans of just boiled water, lentils, and the rest of the ingredients.

Simmer for 30 minutes with a lid on, stirring from time to time.  If, at the end of the cooking time, the curry is too runny for your tastes simmer it for 10 minutes with the lid off to reduce it a little.

At home we serve this with basmati rice which has been cooked with a large pinch of cumin seeds and a handful of frozen peas.

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