Butternut Squash, Cauliflower and Red Lentil Dhal
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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!
Recipe Type Curry, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4 -6
Author Eb Gargano

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

  1. 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.
  2. 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.
  3. 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.
  4. While the curry is cooking, make your rice according to packet instructions / your own preferences.
  5. 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.