Vegetable Lentil Curry (vegan)

Name: Vegetable Lentil Curry (vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g brown rice (about 1 cup); 2 onions (cut into chunks); 2 courgette (halved lengthways cut into 1 inch chunks); 1 carrot (peeled, cut into thin discs); 2 bell pepper (any colour, cut into chunks); 150 g fine beans (stalks trimmed); 500 g frozen butternut squash chunks (or use 1 whole fresh, cut 1inch cubes); 2 vine tomatoes (sliced); 4 cloves garlic (chopped); 1 inch ginger (grated/finely diced); 30 ml olive oil; 1 tsp garam masala (optional); 0.5 tsp turmeric; 1 tbsp paprika (or smoked paprika); 1 tbsp curry powder (or paste); 1 tsp ground cumin; 1 tin coconut milk (400g tin); 1 tin ratatouille (400g tin - or chopped tomatoes); 1 tin green lentils (400g tin); 10 g fresh coriander (for garnish); 1 tbsp nigella seeds (for garnish)

Homemade vegetable and lentil curry with plenty of punch for a hearty yet healthy supper! Add any other vegetables you enjoy – great for leftovers!

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