Lentil and squash dal with red pepper and chickpea curry

This lovely two-part dish warmed me up on a cold October evening.

To make the dal:
Cook 80g lentils in 300ml stock with a tsp of turmeric. After ten minutes, add half a diced butternut squash and cook for another ten minutes. That's it done!

To make the curry:
I based my curry on this recipe from last month but with the addition of some red chard. Basically you fry a chopped onion and a chopped red pepper then add the chard, a tin of chickpeas, a heaped tsp of curry paste of your choice and a splash of stock. Simmer until the chard is wilted.

The two go really well together, either nicely presented as above or all mixed up as I had for lunch the next day!