Impress your family with a bowl of caramelised butternut and lentil curry, gently spiced and served with lemony jasmine rice.

An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g ...

Meanwhile, prepare the butternut squash, add to the onion and cook uncovered for 3-4 minutes. Stir in the mustard, cumin and fennel seeds and cook for 2 minutes, careful not to brown the seeds or ...