Ginger and butternut squash Dal

Updated at: Thu, 04 Jul 2024 14:55:21 GMT

Step 1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Step 2

Halve, peel and dice the onion. Peel and grate the garlic (or use a garlic press).

Step 3

Halve the green chilli lengthways, deseed, then finely chop.

Step 4

Heat a large frying pan on medium-high heat with a drizzle of oil. When hot, add the onion and fry until softened, 4-5 mins.

Step 5

Reduce the heat to medium and add the garlic, korma curry paste, red split lentils, green chilli (careful - it’s hot), ginger puree, coconut milk, veg stock paste and water (see pantry). Stir to combine and simmer until the lentils have softened, 20-25 mins.

Step 6

Add a splash of water if it looks dry.

Step 7

In the meantime, boil a half-full kettle. Rinse the brown rice in a sieve.

Step 8

Pour the boiled water (see pantry) into a medium saucepan with 1/4 tsp salt, and bring back to the boil on high heat. Add the brown rice, then reduce the heat to low. Cover with a tight-fitting lid and cook for 20-25 mins. Drain in a sieve.

Step 9

While the dal simmers, place the butternut squash onto a large baking tray. Drizzle with oil and sprinkle over the North Indian style spice mix. Season with salt and pepper. Toss to coat, then spread out into a single layer.

Step 10

Roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.

Step 11

When the butternut squash has 5 mins remaining, add the cashews onto the end of the baking tray. Roast for the remaining 5 mins.

Step 12

When the squash has finished cooking, stir it through the dal and season with salt and pepper.

Step 13

Share the rice between your bowls.

Step 14

Top with the ginger and butternut squash dal, then sprinkle over the roasted cashew nuts.

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