Butternut Squash Dahl
Let's talk about the best curry recipes. Vegan curries to be exact. A homemade plant-based easy curry can be a staple for a vegan diet, flexitarian diet, vegetarian diet, or even for someone who eats meat. This one pot Butternut Squash Dahl is amazing! It's really healthy, packed full of lentils and leafy kale. This easy vegan recipe is part of the second week of recipes in our Veganuary meal plan! This portion size serves 1 with leftovers or two people so if you're cooking this on your own you'll have plenty for lunch the next day! This veggie Dahl recipe is packed full of vitamins, especially from the lentils, kale and butternut squash. It's a great option for dinner and takes no time at all to make and it's all in one pot.
Serves
Ingredients
For the recipe
<item-todo-done>2 tsp chilli flakes<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2cm ginger<item-todo-done><item-todo-done>1 butternut squash<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>200g red lentils<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>200g chopped kale<item-todo-done><item-todo-done>15g coriander leaves<item-todo-done><item-todo-done>1 tbsp plant-based yoghurt<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
Before you start
Fine grater | Saucepan | Frying pan | Vegetable Peeler | Tin opener
Prepare the ingredients** **
- Peel and finely dice the onion
- Peel and grate the garlic and ginger
- Peel and remove the seeds from the butternut squash, we chop it into even sized 1cm chunks
Start the base
- Heat the oil in a heavy based frying pan over a medium heat
- Add the onion and cook for 2-3 minutes until translucent
- Add the squash and stir until it begins to turn golden around the edges
- Add the garlic and ginger and stir for 1 minute
- Add the chilli flakes, garam masala, cumin and turmeric and stir for 1-2 minutes
Cook down the ingredients
- Add the chopped tomatoes to the pan and cook for 2 minutes
- Add the coconut milk and 100 ml water to the pan and stir well until combined
- Add the red lentils and stir everything together
- Bring the curry to the boil, reduce the heat to a gentle simmer and cook until the lentils are soft (approx 20 minutes)
- Add the kale and cook for a further 2-3 minutes until it’s wilted
Time to serve
- Sprinkle with coriander, drizzle with plant-based yoghurt, squeeze over the lemon juice and serve either as a soup, or with rice or whole wheat chapatis