LENTIL & COCONUT VEGGIE CURRY

3 portions

• ¼ cup red lentils (50g)

• 1 tsp apple cider vinegar

• 1 tbs coconut oil

• 1 small red onion

• ½ celery stick

• ½ garlic

• ½ butternut squash or 1 large parsnip (or mixture of both)

• ¼ tsp curry powder

• ¼ tsp ground coriander

• ¼ tsp turmeric

• 1tsp tomato puree

• 1 x 160g coconut cream

• 1 x 400g chopped tinned tomatoes

• 4 tbs water or stock

• Salt to taste

1. Soak lentils in water with the vinegar overnight

2. Drain and rinse the lentils the next day

3. Heat a pan and add the oil

4. Fry the onion and celery until softened

5. Add garlic cook further couple of minutes

6. Add everything else

7. Stir and bring to the boil

8. Reduce heat

9. Add a lid

10. Cook for 25 minutes until lentils and veggie are soft

11. Keep an eye on it and stir occasionally so it doesn’t stick to the bottom

Keeps in the fridge for 3-4 days

Freeze for up to 3 months

From the book I cant believe its not baby food by Lucinda Miller