Masala Curried Squash and Butter Lentil Curry

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. 

Once hot, add the tandoori masala mix and red lentils. Stir-fry for 1 min. 

Stir in the sugar and water for the sauce (see pantry for both amounts) and veg stock paste.

Bring to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, 0.25 tsp salt and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, roughly chop the coriander (stalks and all). Trim the courgette and slice into 1cm thick rounds.

When the lentils are nearly cooked, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and cook until charred, 3-4 mins each side. Stir in the mustard seeds. Once cooked, season with salt and pepper, then remove from the heat. Cover to keep warm.

Once the lentils have cooked, stir the roasted butternut squash and creme fraiche into the pan. Simmer until piping hot, 1-2 mins.

Once combined, stir the butter (see pantry for amount) and half the coriander into the curry. 

Taste the curry and season with salt, pepper and an extra pinch of sugar if needed. Add a splash of water if it's a little too thick.