Lentil & Pumpkin Coconut Curry

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Lentil & Pumpkin Coconut Curry

2 onions, sliced

6 cloves of garlic

1 tsp dried chilli flakes

2 tsp gram masala

1 tsp ground coriander

1 tsp cumin

1 tsp turmeric

175g red lentils

Pinch of salt and black pepper

1/2 squash, chopped

1 mini pumpkin, chopped

400ml coconut milk with 600ml vegetable stock (or just 1 litre of vegetable stock)

1 lemon

Chopped fresh chives and coriander to serve.

You can use half the amount of coconut milk for a less intense creamy curry and use more water instead to your preference.