Squash & Apple curry

I'm taking part in the Hearth & Soul Bloghop - http://www.21stcenturyhousewife.com/index/Blog/Blog.html

I came across this recipe years ago in BBC Good Food magazine and have only just decided to try it out. Perhaps it is the abundant crop of potimarron squash I managed to grow this summer that is responsible for the resurgence in pumpkin and squash recipes!

So chop one onion, a couple of small apples, a garlic clove, the flesh of a small(ish) squash and some salad potatoes and cook in a tablespoon of olive oil for about 10 minutes. Now add some curry paste mixed with water, some turmeric and add 2 bay leaves and chopped fresh ginger.  Add some more water or vegetable stock and simmer for about 20 minutes.  I also add some red lentils because I chuck them in most things these days and they do thicken up the sauce quite well too.

Reminder - do not let  your 2.5 year old play with the bag of turmeric you thought you had closed tightly with an elastic band. Her hands and sleeves will be tinged with yellow for the rest of the day, no matter how many times they are washed and wiped...