Prawn and Roasted Butternut Squash Dahl
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Prawn and Roasted Butternut Squash Dahl

Prawn and Roasted Butternut Squash Dahl

with Spring Onions

Looking for a quick and tasty midweek dinner option? Try cooking up our Prawn & Courgette Orzo in just 20 minutes for a delicious and speedy meal.

Tags:
Spicy
Allergens:
Crustaceans
•Mustard

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

1

Butternut Squash

100

Red Split Lentils

150

King Prawns

(Contains Crustaceans)

1

Onion

1

Garlic Clove

1

Spring Onion

50

Korma Curry Paste

(Contains Mustard)

1

Vegetable Stock Powder

Not included in your delivery

250

Water for the Dal

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Nutritional information

Energy (kcal)563 kcal
Energy (kJ)2357 kJ
Fat25 g
of which saturates17 g
Carbohydrate60 g
of which sugars19 g
Protein29 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Baking Tray
•Spoon
•Grill Pan
•Measuring Cups

Instructions

Get Prepped!
1

Preheat your oven to 200C. Halve, peel and thinly slice the onion. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!) Peel and grate the garlic (or use a garlic press).

Roast The Butternut
2

Pop the diced butternut onto a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast until golden and cooked through, 25-30 mins. Turn halfway through cooking. TIP: use two baking trays if you need to. Once cooked, remove from your oven.

Start The Dahl
3

Meanwhile, heat a drizzle of oil in a large frying pan over medium high heat. Add the onion and cook, stirring frequently, until soft and golden, 7-8 mins.

Simmer the Dahl
4

Add the korma paste and garlic to the pan with the onions and cook, stirring, for 1 minute. Add the coconut milk, water (see ingredients for amounts) and vegetable stock powder. Add the lentils, stir and bring to a simmer. Reduce the heat and cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Check often to give a stir ensuring the lentils don't stick to the bottom of the pan.

Cook the prawns
5

While the lentils cook, trim the spring onion and thinly slice. Once the lentils are cooked, add the prawns and stir them through. Cover with a lid and simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Serve!
6

Add a splash of water to the dahl if you need to. Stir two thirds of the roasted butternut through the dahl then divide between bowls and top with the remaining roasted butternut and the spring onion. Enjoy!