Squash and Lentil Stew with 5 Minute Flatbreads
A meal prep curry that is good enough for guests when accompanied by this quick oaty flatbread.
Serves 4 large portions|Takes 25 minutes Prep 30 minutes Cook
1/2 cup Flahavan’s Rolled Oats
1/4 cup dried lentils
4 tbsp roasted seeds
2 tbsp sesame oil
1 red onion
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely cut
1 tbsp madras curry paste
4 medium tomatoes
1 butternut squash
1 1/4 cups green lentils
2 1/2 cups vegetable stock
2 2/3 cups of spinach
1 1/4 plain flour
¼ tsp salt
1/2 cup warm water
2 tbsp vegetable oil, plus extra for cooking
Preheat oven to 356°F.
Finely chop onion, ginger and garlic and roughly chop the tomatoes.
Cut the butternut squash into large chunks, cover with 1 tbsp sesame oil and bake for 25 minutes.
Add onion, ginger and garlic to a large saucepan over low heat with 1 tsp sesame oil and cook for 10 minutes until softened. Stir occasionally.
1. Stir in the curry paste and turn up the heat to medium, add the green lentils and stock. Cook for 10 minutes.
2. Add the chunks of butternut squash and milled seeds, cook for 5 minutes. Then add the dried lentils and cook for the last 5 minutes. Finish by stirring in the spinach leaves and a squeeze of lime.
3. Place the flour, oats and salt in a large bowl and trickle on the water bit by bit. Mix the water and flour mixture together. Knead for 5 minutes.
Divide the dough into four balls. On a clean surface, roll each ball into a circle using a rolling pin.
Press 1 tbsp of roasted seeds into the top of the flatbread with a sprinkle of salt.
Heat a large frying pan. Take a sheet of kitchen paper and rub a little bit of oil onto the surface of the pan.
Cook each flatbread for about minutes on each side. The curry will freeze without the addition of spinach and the flatbreads are best freshly made!