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.
Lucy Parissi | Supergolden Bakes
(or use cooking spray)
| 1 cup butternut squash
peeled and cubed
| 4 cups hot vegetable stock
| 1 1/2 cups red lentils
|14 oz tin chickpeas
drained and rinsed
seeded and roughly chopped
| 1/4 cup coconut cream
(3 cups loosely packed) spinach leaves
fresh coriander (cilantro)
red chilli flakes
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 (
) to make
vegan chocolate mousse
Syn-free for those following Slimming World provided you use cooking spray instead of oil.