Squash And Lentil Stew with Five Minute Flatbreads
A meal prep curry that is good enough for guests when
accompanied by this quick oaty flatbread.
50g Flahavan’s Organic Porridge Oats
50g Good4U Lentil Sprout Mix
4 tbsp Good4U Super Seeds Salad Topper
2 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
Thumb-sized piece ginger, peeled and finely
1 tbsp madras curry paste
4 medium tomatoes
1 butternut squash
250g green lentils
600ml vegetable stock
80g bag of spinach
150g plain flour
¼ tsp salt
100ml warm water
2 tbsp vegetable oil , plus extra for cooking
Preheat oven to 180C. Finely chop onion, ginger and garlic and roughly chop the fresh tomatoes. Cut the butternut squash into large chunks, cover with 1 tbsp sesame oil and bake for 25 minutes.
Add onion, ginger and garlic to a large saucepan over low heat with 1 tsp sesame oil and cook for 10 mins until softened. Stirring occasionally.
1. Stir in the curry paste and turn up the heat to medium, add the lentils and stock. Cook for 10 minutes.
2. Add the chunks of butternut squash and Breakfast Boost, cook for 5 minutes. Then add the Lentil Sprout Mix and cook for the last 5 minutes. Finish by stirring in the spinach leaves and a squeeze of lime.
3. Place the flour, oats and salt in a large bowl and trickle on the water bit by bit. Mix the water and flour mixture together. Knead for 5 minutes. Divide the dough into four balls. On a clean surface, roll each ball into a circle using a rolling pin. Press 1 tbsp of Super Seeds into the top of the flatbread with a sprinkle of salt . Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on each side.
The curry will freeze without the addition of spinach and the flatbreads are best freshly made!