Serves 6/8

You will need:

1 tbsp coconut oil or 1 tbsp olive oil

1 butternut squash peeled, de-seeded and cut into 2cm chunks*

1/2 head of cauliflower

1 medium onion, finely chopped

1 tsp of tumeric

2 or 3 tsp of curry powder (the strength is up to you)

1 tbsp of Marigold vegetable stock powder

2cm piece of fresh ginger, peeled and finely chopped

1 clove garlic, grated or finely chopped

150g red lentils

Enough water to cover the vegetables completely

Toasted mixed seeds (sunflower, pumpkin and sesame)


Heat the oil in a a heavy bottomed saucepan and add the finely chopped garlic, ginger and onion. Stir through to mix with the oil and fry on a gentle heat for 2 mins. Add the turmeric, curry powder and Marigold vegetable stock powder and stir again.


Add in the vegetables and stir through to coat them with the spice mixture. Add the water and lentils and bring to the boil. Leave to simmer for 20 mins. Once the vegetables are completely soft and the lentils are cooked, take off the heat and whizz with a hand blender if you have one or in a regular blender if not.


Serve with mixed seeds scattered on the top.


*Here’s a tip for preparing butternut squash. This can be very tricky but if you put the whole thing in a low oven for an hour and a half it will have softened considerably and it will be much easier to peel it and deseed it too.