Creamy Korma Spiced Butternut Dal
with Chilli and Mustard Seed Cabbage
Dal isn't just the name for the dish, but also the lentils that make it. With warming korma spices and seasonal butternut squash, our Creamy Korma Spiced Butternut Dal heroes pulses as well as veg.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300 grams
Diced Butternut Squash
1 unit(s)
Leek
2 unit(s)
Garlic Clove**
50 grams
Korma Curry Paste
(Contains: Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
100 grams
Red Split Lentils
150 grams
Shredded Savoy Cabbage
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
1 pinch
Chilli Flakes
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Dal
20 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Add the korma curry paste and half of the garlic to the pan and cook, stirring, for 1 min.
Next, stir the coconut milk, sugar and water for the dal (see pantry for both amounts) and veg stock paste to the leek.
Add the lentils, stir together and bring to a simmer.
Reduce the heat, cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure they don't stick to the bottom of the pan.
Once cooked, remove from the heat.
When 5 mins of dal cooking time remain, heat a drizzle of oil in a frying pan on medium heat.
When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil).
Cook until just tender, 3-4 mins. Once tender, add the mustard seeds, chilli flakes (add less if you'd prefer thing milder) and remaining garlic and fry for 1 min more.
When everything's ready, add the roasted butternut to the dal.
Add a splash of water to the curry if it looks a little thick, then stir through the butter (see pantry for amount) until melted.
Share your dal between your bowls.
Top with your cabbage.
Enjoy!
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