A deliciously simple and delightfully tasty vegetarian curry, this Butternut Squash, Cauliflower and Red Lentil Dhal is a great midweek meal, for when time is tight – it’s also a fab recipe for using up any leftover veg you might have lurking in the back of your fridge!
This Butternut Squash, Cauliflower and Red Lentil Dhal is a tasty, healthy and, above all, EASY curry packed with delicious vegetables and lentils – lentils are a truly amazing and very nutritious food – a great source of vegetarian protein as well as being low in fat, high in fibre, and full of vitamins and minerals, such as potassium, iron and magnesium. They are also fab at thickening sauces and bulking out a meal to make it go further (handy if pennies are tight!).
This dhal is wonderfully adaptable too. I originally invented it as I had half a butternut squash (why is it I always seem to have half a squash?!) and a slightly sad looking cauliflower lurking in the back of my fridge, and this combination of squash, cauliflower and red lentils does work really, really well, but this curry would be a fab way to use up any leftover veg you happen to have – broccoli, peppers, mushrooms, sweet potatoes, carrots, courgette and aubergine would all be great in this.
And if you want to make it meaty you could add in some leftover cooked chicken, turkey, lamb or beef – I think this would taste particularly good with some leftover roast chicken. Just throw the meat in right at the end and then make sure the meat is piping hot all the way through before you serve up. If you are catering for a mixture of vegetarians and meat eaters, simply serve the vegetarians first before adding the meat.
Using leftover veggies and meat together with a few store cupboard basics means this curry is really economical – and could be stretched even further with the addition of a tin of chickpeas, if you have more mouths to feed!
This is also a fab meal to have for lunch the next day – either reheat in the microwave or on the hob. The flavours develop overnight and consequently I think it tastes even better the next day!
To make this curry extra healthy, I have served it with brown rice, but it would also go well with white basmati rice, naan breads or chapattis and all your favourite pickles and chutneys!
I would choose a Chilean or New Zealand Sauvignon Blanc to serve with this…my husband would definitely choose beer! A light golden ale for preference, such as Old Golden Hen.
If you like my Butternut Squash, Cauliflower and Red Lentil Dhal…
…then you might like:
- Roasted Aubergine and Red Lentil Dhal (Vegan)
- Kale and Red Onion Dhal with Buckwheat (Vegan)
- Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
- Easy Yellow Split Pea and Spinach Dhal (Vegan)
Butternut Squash, Cauliflower and Red Lentil Dhal
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion sliced
- 4 garlic cloves crushed or grated
- 2 cm ginger grated
- ½ teaspoon chilli flakes or more to taste
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 500 g butternut squash cut into 1cm cubes
- 500 g cauliflower cut into small florets
- 400 g tin chopped tomatoes
- 400 ml water i.e. a tomato tin of water
- 200 g red lentils
- Salt and pepper
- 2 tablespoons coriander plus extra for garnish (optional)
- Juice of ½ a lime plus extra to serve optional
- 200 g brown rice to serve and/or naan breads or chapattis
Method
- Place the olive oil and sliced onion in a wide, deep saucepan and cook on a gentle heat, with the lid on for 5 minutes, stirring occasionally.
- Add the garlic, ginger, chilli, garam masala and turmeric, plus a splash of water to stop the pan going dry, and cook the paste for about a minute.
- Add the chopped butternut squash and cauliflower, plus the lentils and the tin of tomatoes. Fill the tomato tin with water and add to the pan, then add a little salt and pepper. Stir everything together and bring to the boil, then turn down and cover with a lid. Cook for 15-20 minutes until the vegetables are cooked through and the sauce has thickened. Add a splash more water if the pan gets too dry.
- While the curry is cooking, make your rice according to packet instructions / your own preferences.
- When the curry is ready, add in the coriander and lime juice (if using) and serve with the rice/naan/chapattis and a glass of Sauvignon Blanc.
Pin Butternut Squash, Cauliflower and Red Lentil Dhal for later
This looks really lovely. I make a lot of curries and Indian food generally is one of my favourite cuisines – it helps that so much of it is veggie of course! However, I don’t often put butternut squash in a curry – not sure why and must do something about that by trying your recipe out. It’s certainly a good use for the half a squash (it’s always the end with the seeds in it in my house as I find taking them out a bit of a bore) that’s in the fridge. Thanks for linking this up with #CookBlogShare
Me too – I love how quick and simple a curry can be – especially veggie curries that can easily be whipped up an under half an hour. I love butternut squash in a curry – I think it works really well…a great use for that odd end that’s lurking at the back of the fridge – and yes it’s always the seedy end left over in our house too – though I’ve found taking a dessert spoon to the seedy section the easiest way to deal with it – I run it round the edge of the seeds and it all plops out as one big lump – straight into the bin if I aim right!! Thanks for your lovely kind comments 🙂 Eb x
This is definitely my kind of meal and such a great way of using up all the veggies that might otherwise get past their best!
Thanks Corina 🙂 Exactly! This would work with so many different veggies – a great way to use up leftovers 🙂 Eb x
Sounds delicious. As look would have it I love daal and I have half a butternut squash sat in my fridge! Perfect timing or what?
#Brillblogposts
Thanks Alana – sounds like fabulous timing!! I always seem to have half a butternut squash lurking in my fridge…glad I’m not the only one!! Eb x
Definitely pinning this Eb. Absolutely love the sound (and look) of it 🙂 Although Mr E wouldn’t thank me for making it (sadly 🙁 ) given his dislike of spices (even though this is mild) I could certainly make this at my parents house. I’m sure they would absolutely love it. Dhaal is one of my favourite curries. My friend’s mum makes an amazing one – very simple with just with the lentils onions and spices (no other vegies) and is more like a soup to be honest. She always has a mazzive pan of it on the hob and seems to add bits and pieces to it all the time – perhaps left overs from other curries etc so it always subtly morphs and changes.
Angela x
PS great new profile pic Eb 🙂
Thanks Angela 🙂 Shame Mr E wouldn’t go for it, but glad to hear your parents would!! It’s one of my favourite curries too and I often order it when I go out to a curry restaurant or get a takeaway – such gorgeous flavours! 🙂 Aw, thanks – I’ve been meaning to change my profile pic for ages and finally got round to it this week – the first time I’ve had enough time to do it as I wanted to change it on all my social media too – pleased with the result now though – wish I’d done it ages ago! Eb x
We all love butternut squash so I know that this curry would go down well here! Thank you for sharing with #CookBlogShare x
Butternut squash is so fabulous, isn’t it? I am always dreaming up new ways of using it! Thanks for your kind comments 🙂 Eb x
All your curries are so nice, Eb, and this one is no exception! Easy, healthy and delicious are my 3 favourite words in any recipe and this one has definitely got them all.
Aw, thanks Monika – I do so love making curry – and a vegetable curry like this is so quick and easy to make – perfect for a weeknight! Eb x
Oh wow, this looks fantastic… and I have all the ingredients to hand. How often does that happen? 🙂
Sharing the pants off this! LOL!
Aw, thanks Nico. It is one of my favourite recipes this year: simple, delicious and healthy too. Ticks all the boxes for me 🙂 Eb x