Butternut Squash & Bean Dahl
Updated: Feb 7
An incredibly simple, modest and delicious curry that makes the most of store cupboard ingredients.
You can experiment with pretty much any vegetable but I’ve gone for chunks of sweet squash, carrot and crunchy green beans. Don’t skimp on the spice and heat; you want a vibrant curry, one that hits your senses and gives you a much needed boost on these cold evenings.
Ingredients - serves 3-4
100g of yellow split peas (follow the cooking instructions which usually involves soaking as well as fast boiling)
3 tbsp sunflower or vegetable oil
1 onion diced
3 large carrots, peeled and cut into generous chunks
1 small butternut squash or pumpkin, peeled, seeded and cut into chunks
2 cloves of garlic, crushed
1 thumb size of ginger, finely grated
1 red chilli, finely sliced (keep the seeds in if you like it hot)
1 tbsp cumin seeds
1 tbsp ground coriander
1 tsp turmeric
1 tsp garam masala
Half tsp chilli powder
1 400g tin chopped tomatoes
A couple of handfuls of green beans, chopped
Salt and pepper
1 - Heat the oil in a deep pan. Add the vegetables and place the lid on. Cook, stirring regularly, for 10 minutes.
2 - Add the garlic, ginger, chilli and spices. Cook for 1 minute.
3 - Add the water and tinned tomatoes. Place the lid on and simmer for 45 minutes until the vegetables are softened.
4 - Add the cooked lentils and green beans. Cook for a further 5 minutes. Taste for seasoning. Serve with brown rice and pickles.