Reduced fat Butternut Squash Dal
with Brown Rice, Ginger and Turmeric
Ingredients
½ unit(s)
Green Chilli
150 grams
Basmati Rice
100 grams
Red Split Lentils
2 unit(s)
Medium Tomato
1 unit(s)
Onion
2 tbsp
Ground Cumin
300 grams
Diced Butternut Squash
1 unit(s)
Garlic Clove
2 tsp
Ground Turmeric
½ pot(s)
Nigella Seeds
1 sachet(s)
Vegetable Stock Powder
½ unit(s)
Ginger
125 grams
Baby Spinach
1 bunch(es)
Coriander
Not included in your delivery
600 milliliter(s)
Water for the Lentils
Nutritional information
Instructions
Preheat the oven to 200°C. Fill and boil your kettle (to use later for your rice). Halve, peel and chop the onion into small pieces. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Chop the vine tomatoes into 2cm chunks. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop.
Pour the boiling water into a large saucepan and bring back to the boil with a pinch of salt. When boiling, stir in the brown rice and half the vegetable stock powder. Bring to the boil and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat. Cover with a lid to keep warm.
Meanwhile, pop the diced squash onto a baking tray and sprinkle over half of the cumin, a drizzle of oil, salt and pepper. Toss to coat the squash well, then arrange in a single layer. Pop on the top shelf of the oven and cook for 25-30 mins, until tender and golden. Turn halfway through.
Heat a splash of oil in a large high-sided frying pan on medium heat. Once hot, add the onion, cook until soft, 3-4 mins, stirring occasionally. Mix in the ginger, garlic, turmeric, nigella seeds, remaining cumin, chopped tomatoes and as much chilli as you dare. Cook for 1 minute. Stir in the lentils to coat in the mixture, then add the water (see ingredients for amount) and remaining stock powder to the pan.
Bring the dal to the boil then reduce the heat. Simmer for 15-20 mins until the lentils are tender and the water has been absorbed. Stir occasionally to check the lentils don't catch on the bottom of the pan. Once the mixture has thickened and the lentils are cooked, add in the spinach one handful at a time and gently stir until wilted.
Once everything is ready, stir half the coriander through the dal and season to taste with salt and black pepper if needed. Share the rice between your bowls with the dal spooned on top. Finish with a stack of butternut squash and sprinkle over the remaining coriander. Enjoy!
