Curried Lentil, Squash & Apple Stew

VEGGIES

VEGGIES

Curried Lentil, Squash & Apple Stew

From Mummy. Memories of eating it winter of 2017 in Cape Town.

INGREDIENTS

2 Tbsp olive oil
1 onion, chopped
1 carrot, chopped
3 cloves garlic
1 tsp fresh ginger
1 Tbsp curry powder
sea salt
1/2 cup dried lentils (brown)
2 1/2 cups vegetable broth
2 Tbsp tomato paste
3 cups chopped butternut (1 bag-500g)
1 large unpeeled apple, chopped
5 oz baby spinach (200g)

METHODS

In large pot, sauté onion and carrot until soft.
Add garlic, ginger, curry and salt and let cook a few minutes.
Stir in lentils, broth and tomato paste.
Boil and simmer 25 min, covered.
Add squash and apple, cover and simmer another 25 min, or until tender.
Stir in spinach and let it wilt.
Serve with bread.