1 small squash, peeled, deseeded and diced into large pieces
4 tablespoon Thai red curry paste
1 teaspoon olive oil
1 small piece fresh ginger, peeled and finely diced
5 cloves garlic, finely chopped
20g cashew nuts, unsalted
2 tablespoon desiccated coconut
Large handful curly kale, washed, roughly chopped
2 tablespoon reduced-salt soy sauce
100ml light coconut milk
1 head broccoli, florets removed
1 x 250g packet pre-cooked puy lentils
2 spring onions, sliced into rounds
5 A DAY: 4
Preheat the oven to 200oC/Fan 180oC.
Place the squash pieces onto a baking tray. Combine 2 tablespoons of the red curry paste and the olive oil and mix well, then drizzle it over the squash pieces and place them into the oven to roast for 30 minutes.
In the meantime, place a pan onto a medium-high heat and add 3 sprays of spray oil. Add the ginger, garlic, remaining 2 tablespoons of red curry paste, and half of the cashew nuts and fry them for 1–2 minutes until the cashews take on a light golden colour.
Then add the coconut and cook for a further 1 minute to lightly brown it.
Add the curly kale, along with the soy sauce and 100ml of water, and allow the kale to wilt for 4 minutes, then add the lentils and stir well. Add in the coconut milk and stir everything well to combine. Simmer on a low heat for 10 minutes.
After 30 minutes, remove the squash from the oven. Add the remaining cashews to the tray along with the broccoli and place back into the oven for 10 minutes until the broccoli is lightly browned and the cashew nuts are deeply golden.
To serve, spoon the lentils into a bowl and top with the cashew nuts, broccoli, roasted squash pieces and the spring onion.
To increase the energy content, you can use full-fat coconut milk. Or add some sesame seeds for extra nutrients.