4
EasyPreheat the oven to 180°C. Peel and cut butternut into bite-sized cubes, then toss with olive oil and cloves crushed garlic. Roast for 40 minutes, or until tender.
Place chopped shallots in a pan with butter and a little drizzle of olive oil. Soften over a low heat for 5 minutes, then stir in curry powder and fresh curry leaves and cook for a further 2 minutes.
Add coconut milk, vegetable stock and red lentils and gently simmer for 10–15 minutes, or until the lentils are cooked. Serve hot with the caramelised butternut.
