Pumpkin and sweet potato curry

Ingredients for 10 servings:

• 1 ½ kg butternut squash
• 1 ½ kg sweet potatoes
• 400 g carrot(s)
• 400 g peas, frozen
• 4 garlic cloves
• 2 m.-large onion(s), red
• 200 g lentils, red or black
• 150 g curry powder, red
• 2 cans of coconut milk (200 ml each), reduced fat
• salt and pepper
• chili flakes
• 200 g zucchini, yellow
• 2 spring onions

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Peel the pumpkin, sweet potatoes, and carrots and cut into 2-3 cm pieces. Roughly dice the onions. Combine everything in a deep frying pan with the red curry and freshly ground pepper. Cook in a preheated oven at 180°C (convection oven) for 45 minutes. Add the coconut milk, lentils, and garlic and gently stir in. Continue cooking for another 45 minutes at 150°C (convection oven). Finally, season with salt and stir the frozen peas into the hot curry. Once the peas are warm, the meal is ready to serve. Tip: Perfect for meal prepping. Simply freeze in portions. Approx. 440 kcal per portion.