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Red lentil dhal with roasted cauliflower & butternut squash – an easy, healthy, delicious vegan meal that is good all year round! #vegan #healthy #plantbased

Red Lentil Dhal With Roasted Cauliflower and Butternut Squash

Red lentil dhal with roasted cauliflower & butternut squash – an easy, healthy, delicious vegan meal that is good all year round!
Course Main Course
Cuisine Indian, vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Domestic Gothess

Ingredients

Dhal:

  • 1 Tbsp olive oil
  • 1 tsp brown mustard seeds
  • 1 tsp nigella seeds
  • 1 large onion peeled and diced
  • 3 cloves garlic crushed
  • 1 red chilli de-seeded and finely chopped
  • 1 Tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • one 400 g (14oz) tin chopped tomatoes
  • one 400 ml (14oz) tin full-fat coconut milk
  • 250 g (9oz) red lentils rinsed and drained
  • 500 ml (2 cups) vegetable stock
  • juice of 1/2 lemon
  • salt and pepper

Roasted Cauliflower and Butternut Squash:

  • 1 medium cauliflower chopped into small florets and leaves trimmed
  • 1 medium butternut squash peeled, seeded and diced
  • 1 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp cumin seeds
  • salt
  • cooked rice and naan breads to serve

Instructions

  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Heat the olive oil in a large pan over a low heat and add the mustard and nigella seeds. Cook for a couple of minutes until the seeds start to pop.
  3. Add the onion and cook gently, stirring regularly, for about five minutes until softened.
  4. Add the garlic, chilli, ginger, cumin, coriander, garam masala and turmeric and cook for another minute or two then stir in the tomatoes, coconut milk, lentils and stock.
  5. Bring up to a gentle simmer and leave to cook, occasionally stirring , for about 20-30 minutes until the lentils are soft and stating to fall apart.
  6. Season generously with salt and stir in the lemon juice.
  7. While the dhal is cooking, toss the cauliflower, cauliflower leaves and butternut squash with the olive oil, curry powder, cumin seeds and some salt.
  8. Spread out in a large roasting tray and roast for 30-40 minutes, turning halfway through cooking, until tender and lightly charred.
  9. Serve the dhal and vegetables with rice and naan breads. Leftovers keep well in the fridge.