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Butternut Squash Dahl | Veganuary Week 2
This one pot butternut squash dahl is amazing! It's really healthy, packed full of lentils and leafy kale.
This recipe is part of the second week of recipes in our Veganuary meal plan! This portion size serves 1 with leftovers or two people so if you're cooking this on your own you'll have plenty for lunch the next day!
This dahl is packed full of vitamins, especially from the lentils, kale and butternut squash. It's a great option for dinner and takes no time at all to make and it's all in one pot.
- 2 tbsp vegetable oil
- 1 small onion
- 2 clove garlic
- 1 cm fresh ginger
- 200g butternut squash (or pumpkin)
- 2 tsp chilli flakes
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 400g chopped tomatoes
- 200g red lentils
- 1 x 400ml tin coconut milk
- 200g kale finely sliced
- 15g coriander leaves
- 1 tbsp plant based yogurt (to serve)
- ½ lemon
You will need...
Fine grater | Saucepan | Frying pan | Vegetable Peeler | Tin opener
Peel and finely dice the onion | Peel and grate the garlic and ginger | Peel and remove the seeds from the pumpkin (or butternut squash) | Chop into even sized 1cm chunks
Heat the oil in a heavy based frying pan over a medium heat | Add the onion and cook for 2-3 minutes until translucent | Add the squash (or pumpkin) and stir until it begins to turn golden around the edges | Add the garlic and ginger and stir for 1 minute | Add the chilli flakes, garam masala, cumin and turmeric and stir for 1-2 minutes
Add the chopped tomatoes to the pan and cook for 2 minutes | Add the coconut milk and 100 ml water to the pan and stir well until combined | Add the red lentils and stir everything together | Bring the curry to the boil, reduce the heat to a gentle simmer and cook until the lentils are soft (approx 20 minutes) | Add the kale and cook for a further 2-3 minutes until it’s wilted
Sprinkle with coriander, drizzle with plant based yoghurt, squeeze over the lemon juice and serve either as a soup, or with rice or whole wheat chapatis