2 tbsp coconut oil
1 tsp brown mustard seeds
1 tsp cumin seeds or 1 tsp ground cumin
1 large bay leaf or handful of curry leaves
1 medium onion, finely chopped
1 fresh chilli, finely diced
1 inch peeled and finely chopped fresh ginger
4 medium cloves garlic, finely chopped
1 ½ cups red lentils, rinsed
1 can of reduced fat coconut milk
1 tsp ground turmeric
½ butternut squash peeled and chopped
½ large cauliflower
1 large sweet potato, peeled and chopped
1 tsp garam masala
2 tbsp lime juice
pinch of salt
1. Heat the oil over a medium-high heat in a large pot.
2. Add mustard seeds, cumin and curry leaves or bay leaf and heat for around 20 seconds.
3. Add onion, chilli, ginger and garlic and cook, stirring occasionally, until the onion is starting to brown for about 5 minutes.
4. Add a couple of cups of water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don't stick to the bottom.
5. Add the squash, cauliflower and potato and return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork. It should take about 20 to 25 minutes.
6. Remove from heat; stir in garam masala and lime juice and serve with brown rice or wholemeal chapatti.