Butternut Squash, Cauliflower and Red Lentil Dhal

Name: Butternut Squash, Cauliflower and Red Lentil Dhal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 medium red onion; 4 garlic cloves; 2 cm ginger; ½ teaspoon chilli flakes; 2 teaspoons garam masala; 2 teaspoons Turmeric; 500 g butternut squash; 500 g cauliflower; 400 g tin chopped tomatoes; 400 ml water; 200 g red lentils; salt and pepper; 2 tablespoons Coriander; Juice of ½ a lime plus extra to serve; Brown rice to serve (and/or naan breads or chapattis)

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
255 kcal
Course
Main Course
Cuisine
Fusion, Indian, British

Butternut Squash, Cauliflower and Red Lentil Dhal

Nash Knight

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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! (Serves 4-6, depending on appetite.)

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Ingredients

Servings

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 full 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
Brown rice to serve (and/or naan breads or chapattis)

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Instructions

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 (and/or naan breads or chapattis) and a glass of Sauvignon Blanc.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 255kcal (13%) Carbohydrates 42g (14%) Protein 13g (26%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 126mg (5%) Potassium 1108mg (32%) Fiber 16g (64%) Sugar 8g (16%) Vitamin A 9073IU (181%) Vitamin C 67mg (74%) Calcium 110mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 255 kcal

% Daily Value*

Calories	255kcal	13%
Carbohydrates	42g	14%
Protein	13g	26%
Fat	6g	9%
Saturated Fat	1g	5%
Sodium	126mg	5%
Potassium	1108mg	24%
Fiber	16g	64%
Sugar	8g	16%
Vitamin A	9073IU	181%
Vitamin C	67mg	74%
Calcium	110mg	11%
Iron	5mg	28%