Roasted Butternut Squash and Lentil Curry

INGREDIENTS

400 g

butternut squash, cubed

1 cup

green lentils, washed and rinsed

2 cups

(480mls) of passata

3 cups

(720mls) of chicken stock or vegetable stock

large sweet onion, finely chopped

4 cloves

garlic, crushed

1 tbsp

fresh grated ginger

1 tsp

cumin seeds

1 tsp

turmeric

1 tsp

garam masala

2 tsp

chilli powder (or fresh red chilli, chopped)

1 tbsp

curry powder

Spray oil

salt and pepper to season