Butternut squash dhal with cauli 'rice'
Calorie controlled cooking spray
1 large, finely chopped
2 tablespoon(s), mild
500 g, chopped into cubes
2 tablespoon(s), level
Vegetable stock cube
2 cube(s), to make 1.2 litres stock
Split Red Lentils, dry
10 sprig(s), small handful, roughly chopped
1 medium, cut into wedges, to serve
- Mist a large pan with cooking spray and cook the onion over a medium-high heat for 7-8 minutes until soft. Add the curry paste, squash and tomato purée, then cook, stirring, for 2 minutes.
- Add the stock, lentils and coriander stalks then reduce the heat and simmer for 15 minutes, adding the beans for the final 5 minutes of cooking.
- Meanwhile, grate the cauliflower or blitz it in a food processor until it resembles grains of rice. Mist a large nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes until tender. Remove from the heat.
- Divide the dhal and cauliflower ‘rice’ between bowls, garnish with the chopped coriander and serve with the lime wedges, if using.