Lentil, pak choy and mushroom curry

Method

1. Preheat the oven to 180°C.
2. Toss the butternut dice in some salt, pepper and oil, then roast in the oven for 40–50 minutes until tender and golden, turning the pieces over using a spatula after about 20 minutes.
3. Meanwhile, heat a little oil in a large pan, add the onion and sauté until soft and translucent. Add the garlic and cook for another couple of minutes, then tip into a small bowl. Heat a little more oil, add the mushrooms and fry, in batches, over a medium-high heat until nicely browned and tender.
4. Add the lentils, chilli ‘akes, coconut milk and stock, and simmer, uncovered, for about 15 minutes until the lentils are almost tender. Add the pak choy stems, increase the heat to high and cook for another 5 minutes, or until the sauce has thickened and is sticky around the edges of the pan.
5. Add the pak choy leaves and, as soon as they have wilted, add the ginger juice to taste, and the coriander. Top with the roasted squash and serve immediately, either as it is, or with cauli‘ower “couscous” or brown basmati rice cooked with sliced ginger, ground turmeric and cloves.