Ingredients
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2 medium onions, roughly chopped
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4 garlic cloves, crushed
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20g fresh root ginger, peeled and finely chopped
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1 tbsp mild curry powder
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2 tsp ground cumin
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1 tbsp tomato purée
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227g can chopped tomatoes
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2 vegetable stock cubes, crumbled
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80g dried red lentils
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1 medium carrot, peeled and diced
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1 level tsp sweetener
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600g butternut squash, peeled and cut into small chunks
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400g can chickpeas, drained
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1 large red pepper, deseeded and cut into small chunks
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80g kale, stalks removed, shredded
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150g cherry tomatoes
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Lime juice, to taste
Method
- Put the onions, garlic, ginger, spices, tomato purée, chopped tomatoes, stock cubes, lentils, carrot, sweetener and 100g butternut squash in a large saucepan. Stir in 600ml boiling water, bring to a simmer, cover and cook for 15 minutes, stirring occasionally. Whizz until smooth using a stick blender or food processor.
- Add the chickpeas, red pepper and remaining squash, cover and simmer for 15 minutes, stirring occasionally. Add the kale and cherry tomatoes, cover and simmer for a further 10 minutes, stirring frequently.
- Season with lime juice, salt and pepper and serve hot with rice and Speed vegetables, or cauliflower rice for an Extra Easy SP day.
credits: SW official
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