- prepared squash
- 2 tbs mild curry paste
Put cubes of squash in an oven tray, toss in oil and curry paste and season. Cook in a 200C oven for 30 minutes until soft. Meanwhile…
- 200g green lentils
- 600ml vegetable stock
Put in a pan and simmer 40 minutes or in a pressure cooker for 6 minutes.
- 100g spinach
- 1 lime, zested and juiced
- pack of coriander, leaves chopped
Add to the lentils. Add the squash and heat until the spinach has wilted.
- 1tbs desiccated coconut
Heat in a pan until slightly brown
- 50 pomegranate seeds
Serve in bowls. Add pomegranate seeds and coconut on top. Serve with warm naan breads and plain yoghurt.