Butternut, Chickpea and Lentil Curry

Ingredients

• 2 tablespoons canola oil or ghee
• 1 large yellow onion sliced
• 1 1/2 teaspoons cumin ground
• 1 1/2 teaspoons coriander ground
• 1 1/2 teaspoons fennel seeds ground
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons garam masala ground
• 1 teaspoon cinnamon
• 1 teaspoon black pepper freshly ground
• 1 teaspoon cayenne pepper or more or less to your own taste
• 1 tablespoon ginger root freshly grated
• 1 tablespoon garlic freshly minced
• or more or less to taste
• 5 ounces lentils
• red (masoor dal) 150 grams
• 1/2 large butternut squash or 1 small
• peeled and chopped
• 16 ounces chickpeas (garbanzo beans) 1 can
• rinsed and drained
• 4 cups baby spinach
• 1 each lemon juice
• 2 teaspoons salt or more or less to taste
• 1/4 cup cilantro freshly chopped
• 2 tablespoons mint leaves freshly chopped

Instructions

1. Heat oil in a large saucepan over medium high heat.
2. Cook onions until softened, about 5 minutes.
3. Add spices, fresh ginger and garlic, stir well and cook for 2 to 3 minutes.
4. Add lentils, squash and 1 1/4 pt water (700ml).
5. Bring to a boil, then simmer under low heat, until lentils are mushy into paste, 15 to 20 minutes.
6. Squash should not be mushy.
7. Stir in chickpeas and spinach, stir well until spinach leaves have been wilted and mixture is hot, 3 minutes or more.
8. Add lemon juice, salt, cilantro and mint leaves.
9. Serve warm with rice or bread.