Definitely not a traditional version of this lentil curry dish, but very tasty and easy to make.
This quantity makes about 6 servings, but it is a good dish to freeze and reheat later if you don’t need that much all at once.
200g red lentils
4 tbsp Madras curry paste (the Patak’s one is vegan)
vegetable oil for frying
1 butternut squash (or replace some of the squash with carrots)
5-6 runner beans, or similar amount of other green beans
a large handful of peas
4-5 tomatoes or 2 tbsp tomato puree
25g creamed coconut
3 pineapple rings
2 tbsp mango chutney
Chop the squash and beans into smallish chunks. Chop and fry the onion in the oil until softened, then add the curry paste and fry for a further minute. Add the water, lentils, squash and beans and simmer for around 25-30 minutes until the lentils have absorbed the water and the squash and beans are soft.
Chop the tomatoes and pineapple rings (and the spinach if using large leaves), add all the remaining ingredients and simmer for a few more minutes to let everything heat through. Serve with rice or bread.