Creamy Butternut Squash Dal with Crispy Greens
Ingredients
- 200ml coconut milk
- 240g green beans
- 160g red split lentils
- 1 vegetable stock cube (Celery)
- 640g diced butternut squash
- 160g cavolo nero
- 3 tbsp tikka paste (Mustard)
- 8 tsp ginger & garlic paste
- 2 tsp cumin seeds
- 1 tsp nigella seeds
- 1 tbsp curry powder
Description
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the diced squash on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins, turning once, until soft and golden.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the tikka paste, ginger & garlic paste and curry powder, then cook for 30 seconds. Add the lentils, 500ml water, coconut milk and crumble in the stock cube. Reduce the heat to a simmer and cook for 20-25 mins, stirring occasionally, until the lentils are soft and the sauce has thickened.
- Trim the green beans. Around 10 mins before serving, add the beans and cavolo nero to another lined baking tray. Coat with 2 tsp oil and scatter over the nigella and cumin seeds. Roast for 10 mins, turning once, until cooked and crispy.
- Before serving, stir the cooked squash through the dal. Add a splash of water if it gets too thick. Spoon into bowls and top with the crispy greens.
