Butternut Squash, Cauliflower and Red Lentil Dhal
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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 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
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.