Red lentil & butternut squash dhal
Budget-friendly, colourful and full of flavour, this satisfying lentil curry is great for batch cooking – why not make double and freeze half for another time?
Calorie controlled cooking spray
2 medium, halved and sliced
6 teaspoon(s), mild
1¼ inch slice(s), grated
600 g, peeled, deseeded and cut into 3cm cubes
2 tablespoon(s), level
Vegetable stock cube(s)
1½ cube(s), to make 1.2 litres hot stock
Split Red Lentils, dry
2 tablespoon(s), leaves picked and roughly chopped and stalks finely chopped
Lime Juice, Fresh
Brown Rice, dry
240 g, basmati
Chilli, green or red
1 individual, red, finely sliced
- Mist a large, heavy-based pan with cooking spray and cook the onions over a medium heat for 6-8 minutes until soft. Add the curry powder, ginger, squash and tomato purée and cook, stirring, for 2 minutes.
- Add the stock, lentils and coriander stalks, then cover and gently simmer for 25-30 minutes, until the vegetables are tender. Season to taste and stir in the lime juice, then allow the dhal to stand, uncovered, for 5-10 minutes to absorb any excess liquid before serving.
- Meanwhile, cook the rice to pack instructions.
- Scatter the coriander leaves and sliced chilli over the dhal, then serve with the rice.
In a hurry? Save time by using ready-prepared butternut squash. The dhal can be frozen in an airtight container for up to 3 months.