Apricot & Butternut Squash Curry
This apricot and butternut squash curry is a mild, tangy, vegan curry made with fresh, healthy, plant based ingredients. A very simple recipe great for weekday meals.
- 12 Apricots
- 1 Tbsp of honey
- 2 Red onions
- 1 Pepper
- Half a butternut squash
- 1 Tin of white lentils
- 1 Tsp of turmeric
- 1 Tsp of cumin
- Salt and pepper to season
In a saucepan place the chopped apricots, honey and 4 tbsp of water. Simmer on low for 10 minutes and then mix in a blender to create a jam.
In a large saucepan fry the chopped red onion in a little olive oil, one cooked add the chopped butternut squash, lentils, spices and then the apricots. Bring to the boil and leave to simmer for 20 mins.
I usually serve this curry with brown rice.