Spiced Coconut Lentils & Roasted Vegetables served with Cucumber Yogurt & Homemade flatbread

As the seasons change and evenings get colder and darker, we start to move away from the lighter summery dishes as we crave unctuous and comforting bowls of goodness. This delicious stew is full of warming spices, and with the sparky tang of lime and cooling cucumber yogurt, makes for a lovely transition into Autumn.

We encourage you to cook along - Kitty will be going at a manageable pace and you will be able to ask questions throughout as you cook. Here is a list of the ingredients needed:

Serves 4

Ingredients:

250g cooked black Beluga lentils (Can easily buy these tinned)

1 tbsp olive oil

1 tbsp butter

5 shallots

4 garlic cloves, sliced

1/12 tsp ground cumin

1 tsp ground turmeric

1 tsp paprika

1 tsp ground cinnamon

1 tsp coriander seed

1 tsp cayenne pepper

1 red pepper, diced

1-2 red chillies

1 tin chopped tomatoes

200g baby spinach

400g butternut squash and aubergine

400ml coconut milk

1 tbsp tahini

1tbsp honey

2 lime

3 tbsp soy sauce

200g Greek yogurt

1/2 cucumber

4 tbsp rice vinegar (or lemon)

2 tbsp extra virgin olive oil

1 tbsp Nigella seed

2 tbsp coriander or parsley to serve

Ingredients for flatbread (makes 8 flatbreads):

250g self raising flour

250g Greek yoghurt 

Pinch of salt

Clarified butter approx 50g

Small sprig of Parsley