John Whaite served up a tasty butternut squash curry with a naan bread bowl on Steph’s Packed Lunch.
The ingredients for the Naan Bread Bowls are: 300g self-raising flour, 1 tsp fine sea salt and 200g tub Greek yogurt.
For the Curry: 1 medium butternut squash, 4 tbsp sunflower oil, 1 cinnamon stick, 2 whole cloves, 3 cardamom pods, bruised, 1½ tsp ground cumin, 1½ tsp ground coriander, 1 tsp ground turmeric, 2 plum tomatoes, roughly chopped, 400ml vegetable stock, 400g can lentils, drained and 28g pack coriander, leaves only (reserve the stalks).
For the Curry Paste: 1 echalion shallot, peeled and quartered, 4 cloves garlic, peeled, 1 green chilli, stalk removed, Stalks from the 28g pack coriander, 40g ginger, peeled and roughly chopped, 2 tbsp cider vinegar and 1 tbsp dark brown muscovado sugar.
See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.