FYI, something just happened!

This is just an info notification message.

Oops, an error occurred

This is just an error notification message.

Wait, I must warn you!

This is just a warning notification message.

Congrats, you did it!

This is just a success notification message.

30 Aug 2017

​Spiced butternut squash & cauliflower dhal

​Low Fat
Vegetarian

Preparation time:15 minutes
Cooking time:35 minutes
Total time:50 minutes

Serves: 4

Ingredients

1 tbsp olive or coconut oil
1 tsp black mustard seeds
1 large onion, finely chopped
6 dried curry leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
½ tsp cayenne pepper
300g red split lentils
400g butternut squash, peeled and cut into 2cm cubes
350g cauliflower, cut into florets
500ml Plenish Almond M*lk
28g pack fresh coriander, roughly chopped
Naan bread, warmed, to serve

Method

1. Heat the oil in a saucepan over a medium heat and add the mustard seeds and cook for 1 minute then stir in the onion and cook for 5 minutes until starting to soften. Stir in the curry leaves and spices and cook for a further minute.

2. Add the red lentils, butternut squash and cauliflower florets then toss everything together well.

3. Pour in the almond m*lk and 200ml water, bring to the boil, cover and simmer gently for about 20–25 minutes until the lentils, squash and cauliflower are tender.

4. Stir in the coriander and serve with warmed naan.

Cook’s tipAdd vegetable stock to any leftovers and whizz up to make a delicious soup. 

FOR MORE INFORMATION

Waitrose Recipes - Notes to Editors: Waitrose recipes may only be used when Waitrose is credited for the recipe and for the photography. Within the credit, please state that thousands of recipes can be found at www.waitrose.com/recipes. Where possible a Waitrose logo must be used, which can be found in the photo library. Prices and information correct at time of print.

logo

Our other websites: waitrose.com | waitrosedirect.com
Privacy Policy | Website Cookies | Brand Login

© Copyright 2017 Waitrose | Powered by pressarea.com