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In a small frying pan add a little oil then add the mustard seeds until they pop. Add the chicken, ginger, garlic, and red onion - cook until soft
Once softened, add the ground spices, lentils, chickpeas and red chilli then cook out for a further 3 minutes
Add butternut squash and cook for 5 minutes
Add the vegetable stock and tomatoes, bring to a gentle boil and simmer for 30 minutes until cooked. Finish with dale farm double cream
Season well and serve with fresh coriander and flatbread
