I love dished that you can just throw everything in a pot and it looks after itself. The base recipe I used for this was lightly spiced so I cranked it up to our taste and added in garam masala. Summer squashes are a lot more softer so easy to work with. I bulked it out by adding chickpeas and lentils. The result was a delicious flavoursome bowl.

Ingredients (serves 2)

• 2 shallots or 1 onion, peeled and sliced
• 4 garlic cloves, peeled
• Thumb piece of ginger, peeled
• 1 summer squash, seeds removed, peeled and cut into chunks
• 1 cup slit red lentils
• 1 can chickpea, rinsed
• Juice of a lemon
• 6 cherry tomatoes quartered (optional a tsp of honey would work to)
• 500ml of vegetable stock
• 1 tbsp oil fro frying, I used ghee
• Seasoning to taste

For the spices

• 1/2 tsp cayenne pepper
• 1 heaped tbsp curry powder
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp sea salt

Directions

1. Heat the oil or ghee in a large saucepan. Add the shallots and cook over a medium heat for 5 minutes or until they come translucent. Grate in the garlic and ginger, if you think they might brown add a splash or water and let it evaporate.
2. Next add the spices, squash, chickpeas and lentil, give it a good stir so the spices coat the squash and onions cook for a minute so you get a depth of flavour.
3. Add in the stock, bring to the boil then simmer for 15 minutes.
4. Add the tomatoes and cook for a further 15 minute. Have a taste to make sure the squash it soft an check the seasoning to your taste. Stir in the lemon juice. Give it a stir and enjoy 😊