An easy curry to make in a big batch – and tasty too. The butternut squash gives this dhal a sweet kick and is perfect for adding another vegetable to your daily intake. Both spicy and filling, this is a great meal to warm you up and boost your energy when you most need it – those lentils really do their job. It’s best served with mango chutney and naan bread. This is a staple in my house, as it’s great to freeze and easy to reheat.
Make in 40 minutes
- Makes 6-8 portions, can be frozen
- 2 of your 5 a day
- Vegan & gluten free (check the stock)
- 1 tsp oil
- 2 white onions, finely diced
- 2 cloves of garlic, finely chopped
- 1 large butternut squash (around 800g), chopped into small chunks
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1-2 tsp pre-chopped chilli (from a jar)
- 800g tinned tomatoes
- 1.5 litres vegetable stock
- 500g red lentils
- Heat the oil in a pan, add in the onion and stir for around 5 minutes, until it has softened.
- Add the garlic and fry for another minute.
- Mix in the butternut squash, spices and chilli and stir, heating briefly to release the flavours.
- Add the tinned tomatoes and vegetable stock and simmer for 15 minutes.
- Finally, add the red lentils and cook for a further 15 minutes until the squash and lentils are tender.
Before freezing in separate containers, it’s worth eating a portion to see what size works for you – it can be quite filling! When you want to reheat, defrost the dhal first, then pop it in a pan on the hob for 5 minutes, occasionally stirring. If it starts to look a little dry, add in a bit more water.