Ingredients

• 300g red lentils, dried
• 1 butternut squash, small cubes
• 1 onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 400ml coconut milk (1 can)
• 400ml diced tomatoes (1 can)
• 1 Tbsp curry powder
• 2 ts ground coriander
• 2 ts garam masala
• 2 ts turmeric
• 2 ts ground cumin
• 2 ts ground ginger
• 1-2 cups vegetable stock

For Serving

• 1 Tbsp salt
• 1/2 lime
• Naan

Instructions

1. Wash lentils thoroughly
2. Heat up pan, add some oil, glaze onion and garlic
3. Add spices, fry until fragrant
4. Put everything to slow cooker, cook on low for 8 hours
5. Before serving season with salt, add juice of lime