The quickest rice dish around. Roasted butternut squash chunks mixed through a deliciously spiced rice and lentil base, topped with toasted almond flakes.
<item-todo-done> olive oil for frying<item-todo-done><item-todo-done>50g flaked almonds<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>100g green beans<item-todo-done><item-todo-done>1 ½ tbsp garam masala<item-todo-done><item-todo-done>150ml water<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 small butternut squash<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 x 250g bag of microwaveable puy lentils<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable brown basmati rice<item-todo-done><item-todo-done>1 handful of fresh mint<item-todo-done>
<item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done> toasted flaked almonds<item-todo-done><item-todo-done> mango chutney<item-todo-done>
Peeler | Large saucepan | Baking tray | Medium saucepan