1 cup red lentils
1 medium sized butternut squash
1 cup rhubarb, diced
1 tablespoon oil
2 tablespoons brown sugar
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon hot chilli powder
2 teaspoons fresh grated root ginger
salt and pepper to taste
1. Cover lentils with plenty of water in a deep saucepan. Bring to a boil, reduce heat and add raw butternut squash cubed. Simmer until soft (about an hour).
2. Remove from heat, drain any water and set aside. Preheat oven. Heat oil in a frying pan and add rhubarb. Reduce heat and cook until tender. Stir in sugar and spices. Cook until rhubarb is slightly browned.
3. Mash together the lentils and squash with a fork then mix in the rhubarb. Pour into a oven-proof dish and bake for about 20 minutes until piping hot. Should look a bit like a cake.
4. Serve with brown rice or pita bread and garnish with a tablespoon of shredded coconut per person.