Thai-style Prawn, Butternut and Lentil Curry

Red lentils add protein and extra heartiness to this sweet and mellow curry, making it a complete meal in a bowl.

Hands-on time 20min. Cooking time about 45min. Serves 4

1tbsp vegetable oil 1 onion, finely chopped 3cm (1¼in) piece fresh root ginger, peeled and grated 3-4tbsp Thai red curry paste, we used Thai Taste ½ butternut squash (about 750g/ 1lb 10½oz), peeled and cut into 2cm (¾in) cubes 400ml tin light coconut milk 250ml (9fl oz) vegetable stock 100g (3½oz) red lentils, washed 175g (6oz) baby corn, halved lengthways 150g (5oz) fine green beans, trimmed and halved 300g (11oz) extra large raw peeled king prawns 40g (1½oz) cashews, roughly chopped 2-3tsp fish sauce, to taste Handful coriander leaves, to serve

1 Heat the oil in a large pan over medium heat. Add the onion and fry for 7-8min, stirring occasionally, until softened. Add the ginger and curry paste and fry, stirring, for 3-4min until aromatic. Add butternut squash, coconut milk and stock and bring to the boil.

2 Stir in the lentils, cover with a lid and reduce to a simmer. Cook for 20-25min, or until butternut squash is almost tender.

3 Add corn, beans and prawns, re-cover and simmer for 3-4min until prawns are pink and cooked through. Meanwhile, in a dry frying pan, toast the cashews over a low heat until golden.

4 Season the curry with fish sauce to taste. Serve in bowls scattered with cashews and coriander.

PER SERVING 448cals, 27g protein, 18g fat (8g saturates), 39g carbs (15g total sugars), 10g fibre