Vegetable Curry

Metabolic booster! Make a big batch of this curry and have meals on hand for a few days.

Its packed with foods to boost your metabolism such as chilli, spices, lentils and beans as well as lots of fibre and antioxidant-rich vegetables to help keep your gut healthy and improve digestion.

Yields4 Servings
Prep Time30 minsCook Time1 hr 10 minsTotal Time1 hr 40 mins

Ingredients

 2 tbsp olive oil
 1 onion, finely chopped
 3 garlic cloves, crushed
 1 butternut squash, peeled and cut into bite-sized chunks
 1 small cauliflower -cut into small florets
 2 very big handfuls of spinach, washed
 1 tin of butter beans or chickpeas, drained
 100 g red lentils
 1 tbsp turmeric
 1 tbsp garam masala
 salt and black pepper
 400 g tin of chopped tomatoes
 400 g tin of coconut milk
 1 tbsp tomato puree
 600 ml vegetable stock

Directions

1

Rinse lentils and cook according to packet instructions. Usually these are to put in a pan of cold water, bring to boil and build rapidly for 10 minutes, then simmer for 10-15 minutes.

2

Whilst lentils are cooking heat the oil in a large, deep pan then cook onion on a low heat until soft. Then add garlic, turmeric, garam masala and black pepper and cook for 1-2 minutes

3

Tip in butternut squash and cauliflower and stir well. Then add chopped tomatoes, coconut milk, tomato puree.

4

Simmer for 30-40 minutes until vegetables are tender, stirring occasionally. Add butter beans, lentils and spinach and simmer for a further 3-4 minutes until all heated through. Adjust season and dish up bowlfuls

Ingredients

 2 tbsp olive oil
 1 onion, finely chopped
 3 garlic cloves, crushed
 1 butternut squash, peeled and cut into bite-sized chunks
 1 small cauliflower -cut into small florets
 2 very big handfuls of spinach, washed
 1 tin of butter beans or chickpeas, drained
 100 g red lentils
 1 tbsp turmeric
 1 tbsp garam masala
 salt and black pepper
 400 g tin of chopped tomatoes
 400 g tin of coconut milk
 1 tbsp tomato puree
 600 ml vegetable stock

Directions

1

Rinse lentils and cook according to packet instructions. Usually these are to put in a pan of cold water, bring to boil and build rapidly for 10 minutes, then simmer for 10-15 minutes.

2

Whilst lentils are cooking heat the oil in a large, deep pan then cook onion on a low heat until soft. Then add garlic, turmeric, garam masala and black pepper and cook for 1-2 minutes

3

Tip in butternut squash and cauliflower and stir well. Then add chopped tomatoes, coconut milk, tomato puree.

4

Simmer for 30-40 minutes until vegetables are tender, stirring occasionally. Add butter beans, lentils and spinach and simmer for a further 3-4 minutes until all heated through. Adjust season and dish up bowlfuls

Vegetable Curry