Vegan lentil and vegetable coconut korma...

Hold onto your hats - two posts in the space of a week!

But there is a reason.

The other day I made a delicious supper, using mainly store cupboard ingredients, plus seasonal veggies. It was such a good recipe that I wanted to make a note of it before I forgot.

I came across the recipe in a copy of Vegan Food and Living 

I cannot resist a good food magazine.

I am that person loitering in the magazine aisle of the supermarket flicking through the latest publications!

This recipe was in the September issue of said magazine.

It was also a good opportunity to use some of the Hokkaido squash from the allotment.

Once again the winter squash have done well and we have harvested about 8 beautiful saffron coloured pumpkins.

I tweaked the recipe slightly, adding some lemon juice to add a welcome zing to the sauce.

Quick, easy, delicious and all cooked in one pan - perfect!

Speak soon.

Annie 

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