Feel The Heat

Tantalise your taste buds with this deliciously spicy menu.

CURRIED BUTTERNUT AND LENTIL SOUP WITH GARLIC NAAN (Serves 4–6)

FOR THE BUTTERNUT AND LENTIL SOUP

15ml oil

1 onion, chopped

2 cloves garlic, crushed

10ml fresh ginger, finely grated

15ml–20ml curry paste

½ 410g tin coconut cream

30ml tomato paste

500g butternut, cubed

750ml vegetable or chicken stock

410g tin lentils, drained salt and milled black pepper, to taste

FOR THE GARLIC NAAN

4–6 store-bought naan breads

60g butter, melted

1–2 cloves garlic,

finely crushed

salt and milled black pepper,

to taste

15ml fresh coriander, chopped

TO SERVE

nuts and seeds, toasted fresh coriander, torn

1. To make the soup, heat the oil in a pan and gently fry the onions and garlic for 5 minutes.