Butternut Squash and Lentil Curry

Tonight I was feeling totally different to last night and there was no way a simple salad was going to fit the bill tonight. I was craving something spicy, which wouldn't take long to cook, curry was the ideal meal. 

Unfortunately I hadn't any fresh chillis or ginger so I had to use dried, but it didn't effect the flavour at all. I've been put off in the past from not using fresh chillis and ginger in my homemade curries, I'm not sure why though. But tonight has changed my thinking and no longer will I shy away from using dried ginger in a curry rather than in just cakes!

Ingredients
1 small butternut squash or ½ a large one, diced
½ Cauliflower, cut into florets
2 Medium onions
1 Potato, cubed
5-6 Button mushrooms, diced
¼ Bag spinach, shredded
1 garlic clove, chopped
2 dried chillis, crushed
½ Tsp dried ginger
1 Tsp (heaped) curry powder
1 Tbsp (heaped) tomato puree
80g red lentils
1 Bay leaf
450ml Water
Olive Oil
Salt & Pepper


Method
Thinly slice the onions and saute in a little olive oil over a low heat for about 10-15 minutes. Add the garlic and saute for another two minutes. Add the dried ginger, crushed dried chillis, curry powder and tomato puree and stir through the onions. Add the butternut squash, potato, mushrooms and cauliflower and coat with the onion paste. Add the lentils, bay leaf and water and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are al dente then add the shredded spinach and cook for two more minutes until wilted. Add salt and pepper to taste and serve over rice.