Squash, Cauliflower and Coconut Dhansak
Equipment
- Chopping board
- Chopping knife
- Measuring jug
- Casserole
- Wooden spoon
Ingredients
- 3 tbsp olive oil
- 1½ onion
- 3 cloves garlic
- 1½ tbsp garam masala
- 1½ tsp brown mustard seeds
- ¾ tsp chilli powder
- ¾ tsp fenugreek seeds
- 750 g butternut squash
- 1½ cauliflower small
- 180 g red lentils
- 600 g coconut milk
- 450 ml vegetable stock
- 180 g curly kale chopped small
- 1 good handful fresh coriander
Instructions
- Peel and finely slice the onion and grate the garlic.
- Peel and cut the squash into chunks.
- Cut the cauliflower into florets.
- Finely chop the kale.
- Heat the oil in a large pan or casserole and fry the onion and garlic for 10 minutes until softened.
- Add the garam masala, mustard seeds, chili powder and fenugreek seeds and stir for a minute or two.
- Add the squash and cauliflower. Add a splash of water and stir with the spices for a minute.
- Pour in the lentils, coconut milk and stock. Season well and bring to the boil then simmer gently for 15 minutes.
- Add the kale and then simmer for 5 minutes more until you have a slightly soupy dhal-like curry.
- Scatter with coriander and serve.
Notes
This easy vegetarian recipe is perfect for a healthy weeknight dinner.
Nutrition
Calories: 396kcal
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