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Tomato, Butternut & Cauliflower dhal

Serving: 2| Cooking time: 30 minutes | Skill: Moderate

"I love nothing more than a dhal, this delicious twist with butternut and cauliflower is warming and hearty. Packed full of protein its a fantastic meal for a post workout.."  Tash x

Ingredients

1 onion
1 garlic
1 tbps coconut oil
1 tsp gratted fresh turmeric
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
1 tsp fennel seeds
150g red lentils
230g butternut squash (2cm cubes)
1000ml water
4 curry leaves
60g tomatoes
200g cauliflower
20g fresh coriander to serve
Sliced fresh chili
Optional garnish:
1 tbsp desiccated coconut
1 tbs fennel seeds
2 tbsp cumin seeds

    Instructions

    1. Add the coconut, chopped onion, garlic, turmeric, fennel seeds, cumin, coriander, ginger Into a frying pan (this is important to use a frying pan not a sauce pan) and sauté for 2 minutes. After 2 minutes add ¼ cup water and leave for another 2 minutes
    2. Add lentils and 300ml water for 2 minutes
    3. Add 200ml water and butternut squash for 5 minutes
    4. Simmer and add 300 ml water curry leaves, tomatoes
    5. Leave for 5 minutes
    6. Add 200ml and cauliflower and leave for further 5 minutes with lid on.
    7. Add 200 ml for another 5 minutes stirring on a medium to low heat until the cauliflower softens
    8. To make the optional garnish, put all ingredients into a dry frying pan and leave to toast for 2-3 minutes until the coconut goes golden. Take off heat and sprinkle over the top.
    9. Serve with fresh coriander and sliced fresh chilli

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    Comments

    AC:

    I added loads of lemon (juice of 1 and a half lemons, in fact) and a dollop of yoghurt. Gave it a nice kick.

    Jan 05, 2016

    Karolina:

    I can’t find the beetroot powder in the ingredients…

    Nov 14, 2015

    Ellie:

    Under where it says 500ml water it just says 500ml blank is there supposed to be 500ml of something else as well as the water?

    Nov 13, 2015

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