Squash, Sweet Potato & Red Lentil Curry

We’re loving this veggie curry that uses our delicious Super Thick Yogurt as the perfect sauce.

For the Curry

1 medium butternut squash

1 large sweet potato

Olive oil

1 red onion

2 tsp. cumin seeds

2 tsp. coriander seeds

2 tsp. turmeric

1 tsp. fennel seeds

½ tsp. ground cinnamon

½ small pack of coriander stalks

1.5 inches fresh ginger

3 garlic cloves

250g red lentils

1 can of coconut milk

½ small bag of rocket

250g rice

For the Yogurt

4 tbsp. Yeo Valley Super Thick 0% Yogurt

1 small pack coriander

Salt & pepper

Slice your butternut squash & sweet potato into roughly 1 inch cubes leaving the skin on & reserving the seeds until later.
Roast with olive oil, salt & pepper on 180 for 30 mins.
Roughly slice your red onion into ½ moons & gently sauté in a nob of butter & olive oil.
Once softened add all the spices, finely chopped coriander stalks, grated ginger & minced garlic.
Cook for a few more minutes before adding the red lentils & coconut milk as well as a can full of water.
Cook for 20 mins checking if it needs any more water after 15.
Meanwhile blitz the coriander, yogurt & seasoning until you get a smooth green yogurt. If you don’t have a blender you can finely slice the coriander & stir through the yogurt. Place in a bowl & leave to one side.
Heat a small frying pan with a drop of olive oil & once hot add your reserved butternut squash seeds & a pinch of salt. Toast until golden brown keeping your eye on them the whole time.
Cook your rice per pack instructions.
Once your vegetables are roasted add ½ to your lentil pot.
Serve the rice & lentils topped with more roasted veg, toasted seeds, rocket & coriander yogurt.