Roasted Butternut Squash And Spinach Dhal
Recipe:
Ingredients:
For the roasted squash
1 butternut squash peeled, deseeded and cubed (600g, once prepped)
1 tsp hot smoked paprika
1 tsp ground cumin
1½ tbsp olive oil
salt and pepper to taste
For the dhal
1 tbsp olive oil
1 tsp ground cumin
½ tsp hot smoked paprika
½ tsp ground turmeric
½ tsp black mustard seeds
1 onion cut into small dice
4 garlic cloves crushed
A thumb-size piece of root ginger peeled and grated
1 red pepper deseeded and cut into small dice
200 g dried split red lentils
1x400g can chopped tomatoes
1x400ml can full-fat coconut milk
2 tbsp tomato purée/paste
2 tbsp runny smooth peanut butter
1 tbsp brown rice miso paste
Juice of 1 lime
60 g cups baby spinach
To serve
4 tbsp thick coconut yogurt
Cooked brown rice or other whole grain of your choice
Pitta or naan breads
2 tbsp toasted sesame seeds
A handful of fresh coriander/cilantro or parsley
2 spring onions/ scallions sliced
Instructions:
Start by preparing the roasted squash. Preheat the oven to 200°C/400°F/Gas 6 and line a large baking sheet with baking parchment.
Add the cubed squash and toss with the ground spices, olive oil and some salt and pepper.
Bake in the oven for 25–30 minutes until tender and starting to char. Toss the cubes halfway through cooking so they cook evenly.
Meanwhile, prepare the dhal. Heat a large non-stick pan with the olive oil over a medium-high heat, and once hot, add the cumin, paprika, turmeric and mustard seeds.
Fry off and pop for 1 minute before adding in the onion, garlic, ginger and red pepper. Stir well and fry for another 5 minutes to soften the onion.
Now add in the red lentils, tomatoes, coconut milk, 240ml/81⁄2fl oz/1 cup water, tomato purée, peanut butter and miso paste.
Season with salt and pepper to taste and stir well. Bring to a gentle bubble, then cover and cook over a medium heat for 25 minutes until really creamy. Stir often so the lentils don’t stick to the bottom of the pan.
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