Indian Lentil Curry
Heat the lentils as instructed on the tin. Drain when cooked.
Peel and chop the onion and place into a heated saucepan with the oil. Fry on a medium heat for 2 minutes or until it becomes translucent, then add in the garlic, diced butternut squash and a pinch of salt. Fry for a further 2 minutes or until squash is tender.
Add in all the spices and stir for 30 seconds, then add in the drained lentils and coconut milk. Stir and bring to the boil then turn down the heat and simmer for 8-10 minutes or until liquid has thickened. Add in the fresh coriander stir and serve.