Roasted summer squash curry
- By Jo Ingleby of Demuths, Bath Jo Ingleby of Demuths, Bath
Preheat the oven to 180c (gas mark 4) and roast the summer squash in a little vegetable oil until it is cooked and starting to turn golden, this will take about 10 mins.
In a saucepan fry the onion until it is soft and then add the garlic, ginger and chilli and stir-fry for 2 mins.
Add the tomatoes, lentils or chickpeas and spices and cook for a further 5 mins.
Add salt, pepper, chilli, and maybe a little sugar to taste.
Stir the squash into the saucepan.
Serve with rice or Indian breads.