One-pot dhal curry
This hearty one-pot dhal curry is packed with red lentils, chickpeas, butternut squash and spinach and ready in just 25 minutes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 people
- 2 tsp olive oil (or use cooking spray)
- 1 onion finely diced
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- 3 garlic cloves grated
- 1 tbsp fresh ginger finely grated
- 250 g | 1 cup butternut squash peeled and cubed
- 960 ml | 4 cups hot vegetable stock
- 300 g | 1 1/2 cups red lentils rinsed
- 400 g |14 oz tin chickpeas drained and rinsed
- 4 tomatoes seeded and roughly chopped
- 60 ml | 1/4 cup coconut cream (optional)
- 180g g (3 cups loosely packed) spinach leaves
- fresh coriander (cilantro) to garnish
- pinch red chilli flakes to garnish
Heat the olive oil in a large casserole and sauté the onion for 5 minutes over medium-low heat.
Stir in the spices, salt, garlic, ginger and butternut squash.
Pour in the vegetable stock and bring to a rolling simmer.
Add in the red lentils – they tend to become a solid mass once you rinse them so break them up with a spoon.
Add the chickpeas and tomatoes and simmer, partially covered for 15 minutes until the curry has thickened and squash is tender.
Mix in the spinach until it starts to wilt and then stir in the coconut cream. Check the seasoning and adjust if necessary.
Garnish with fresh coriander leaves and a pinch red chilli flakes.
Slow cooker method
Fry the onion with the spices, ginger and garlic then add to your slow cooker together with the squash, chickpeas, and tomatoes.
Add the stock and give everything a good stir. Cook on low for 8 hours, stirring in the spinach and cream at the end.
- This one-pot dhal is naturally vegan and gluten free.
- You don't need to soak the red lentils, however you do need to give them a good rinse.
- You can experiment by adding different veggies like potatoes, sweet potatoes, carrots and so on.
- If you like to add a bit more flavour into the curry you can fry mustard seeds in rapeseed oil until they start to pop. Drizzle the seeds and oil over the curry before serving.
- This dhal curry is quite mild. If you want to dial up the heat you could add one or two chillies and their seeds in with the onions.
- The curry will keep for up to four days in the fridge and up to three months in the freezer.
- Keep the liquid from the chickpeas (aquafaba) to make vegan chocolate mousse or vegan macarons!
- Syn-free for those following Slimming World provided you use cooking spray instead of oil.
Calories: 422kcal | Carbohydrates: 63g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Sodium: 1046mg | Potassium: 1115mg | Fiber: 22g | Sugar: 9g | Vitamin A: 5555IU | Vitamin C: 25.2mg | Calcium: 102mg | Iron: 6.9mg