Try it your­self!

Give th­ese meal-plan recipes a go, cour­tesy of nu­tri­tion­ist Rob Hob­son Len­til and co­conut curry with quinoa

Woman's Own - - HEALTHY EATING -

You will need

✽ 1 but­ter­nut squash

✽ 2 low-sodium veg stock cubes

✽ 1tbsp ground­nut oil

✽ 2 large onions, peeled and finely chopped

✽ 3 gar­lic cloves, peeled and crushed

✽ Large thumb-sized piece of gin­ger, peeled and grated

✽ 1 red chilli, finely chopped

✽ 400g can co­conut milk

✽ 1/2tsp of sea salt

✽ 250g red lentils

✽ 2tsp turmeric

✽ Pinch of black pep­per

✽ 2 large hand­fuls of spinach

✽ 1 large lime, juiced

✽ 2 large hand­fuls of co­rian­der, finely chopped

✽ 200g quinoa (raw)

How to do it

1 Peel the squash, halve and re­move the seeds then cut into 1-inch chunks. 2 Dis­solve stock cubes in a litre of boil­ing wa­ter. 3 Heat oil in a large saucepan set over a medium heat. 4 Add onions, gar­lic, gin­ger and chilli then fry gen­tly for about 5 mins un­til the in­gre­di­ents are soft. 5 Turn up the heat and add squash, stock and co­conut milk to the pan and bring to boil. Check the curry for sea­son­ing and add salt. Re­duce heat to a gen­tle sim­mer and place lid on the pan then cook for 10 mins. 6 Re­move lid and add lentils, turmeric and black pep­per then sim­mer for a fur­ther 15-20 mins over a medium heat un­til squash and lentils are ten­der. Add a lit­tle more wa­ter if the curry starts to dry out. 7 Take curry off the heat and stir through the spinach, lime juice and co­rian­der. The curry should be a thick con­sis­tency but add more wa­ter if needed. 8 Pre­pare quinoa ac­cord­ing to pack in­struc­tions (you can also buy quinoa readypre­pared from brands such as Mer­chant Gourmet.) 9 Serve the curry in large bowls with quinoa.

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