An easy curry to make in a big batch – and tasty too. The butternut squash gives this dhal a sweet kick and is perfect for adding another vegetable to your daily intake. Both spicy and filling, this is a great meal to warm you up and boost your energy when you most need it – those lentils really do their job. It’s best served with mango chutney and naan bread.  This is a staple in my house, as it’s great to freeze and easy to reheat.

Make in 40 minutes

  • Makes 6-8 portions, can be frozen
  • 2 of your 5 a day
  • Vegan & gluten free (check the stock)

Ingredients

  • 1 tsp oil
  • 2 white onions, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 large butternut squash (around 800g), chopped into small chunks
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1-2 tsp pre-chopped chilli (from a jar)
  • 800g tinned tomatoes
  • 1.5 litres vegetable stock
  • 500g red lentils

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Method

  1. Heat the oil in a pan, add in the onion and stir for around 5 minutes, until it has softened.
  2. Add the garlic and fry for another minute.
  3. Mix in the butternut squash, spices and chilli and stir, heating briefly to release the flavours.
  4. Add the tinned tomatoes and vegetable stock and simmer for 15 minutes.
  5. Finally, add the red lentils and cook for a further 15 minutes until the squash and lentils are tender.

 Tip

Before freezing in separate containers, it’s worth eating a portion to see what size works for you – it can be quite filling! When you want to reheat, defrost the dhal first, then pop it in a pan on the hob for 5 minutes, occasionally stirring. If it starts to look a little dry, add in a bit more water.