FAT-SCRAP Lentil and Butternut Squash Curry

For the lovely "Dusty" to inspire her to cook with pulses!

1 tablespoon oil
2 cups chopped onion (frozen onions for speed and ease)
2 cloves of garlic peeled and crushed
2 tablespoons curry powder
1 cup red lentils
1 medium butternut squash peeled and chopped
2 cans oganic tomatoes plus 2 cans of water
1 bunch fresh coriander, chopped (or freeze your own and use straight from the freezer!)
2 big handfuls of organic spinach (or frozen)
1 eating apple chopped
2 handfuls of sultanas


Heat the oil in a pan and gently cook the onions in the oil until lightly browned and soft.

Add the garlic and cook gently for another minute

Stir in curry powder and cook for about a minute.

Add all other ingredients, bring to the boil, cover and gently simmer for a couple of hours.

Now how easy it that!!!