1 small- medium butternut pumpkin (about 950 g)
1 red onion, halved and thickly sliced
1 red capsicum, deseeded and cut into strips
1 yellow capsicum, deseeded and cut into strips
1 green capsicum, deseeded and cut into strips
2 garlic cloves, finely chopped
3 tbsp olive oil
3 tbsp curry paste
2 x 400 g cans Puy lentils or French-style lentils, drained and rinsed
150 ml hot vegetable stock
1 large handful coriander chopped
- Heat oven to 200C/180C fan. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the pumpkin.
- Put the pumpkin slices in a large roasting tin with the onion, capsicums and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.
- Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.