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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
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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 ½ tsp garam masala
  • ½ 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 ½ 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

  • Preheat the oven to 200C/400F/gas mark 6.
  • 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.
  • Add the onion and cook gently, stirring regularly, for about five minutes until softened.
  • 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.
  • 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.
  • Season generously with salt and stir in the lemon juice.
  • While the dhal is cooking, toss the cauliflower, cauliflower leaves and butternut squash with the olive oil, curry powder, cumin seeds and some salt.
  • Spread out in a large roasting tray and roast for 30-40 minutes, turning halfway through cooking, until tender and lightly charred.
  • Serve the dhal and vegetables with rice and naan breads. Leftovers keep well in the fridge.