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Butternut Slow Cooker Dahl
This easy slow cooker dahl with butternut squash couldn't be simpler to make - prepare in the morning, let it cook during the day and tuck in for dinner!
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Ingredients
- 1 red onion
- 2 tablespoon rapeseed or sunflower oil
- 1 teaspoon garlic purée / ready-chopped garlic
- 1 teaspoon ginger purée / ready-chopped ginger
- 1 red chilli, de-seeded and sliced
- 4 teaspoon curry powder (or 1 teaspoon each of ground cumin, ground coriander, turmeric, cinnamon and crushed mustard seeds)
- 200 g red lentils, rinsed
- 400 ml tin coconut milk (I use the 'light' coconut milk, but full fat will be even creamier!)
- 1 teaspoon vegetable stock powder (check it is vegan)
- 300 g butternut squash
To finish:
- 1 lemon
- 1 green chilli
- handful fresh coriander
Instructions
- Peel and chop the onion, and place in a frying pan with the oil, garlic, ginger, chilli and curry powder. Cook over a medium heat for 5 minutes, stirring occasionally.
- Tip into the slow cooker, then add the lentils and coconut milk. Refill the empty tin just half way with water and add this too, followed by the stock powder.
- Peel the butternut squash and cut it into small cubes (about 1cm), and add to the mix. Season well with salt and pepper.
- Cook on high for 5 hours, (or low for 8 hours), until the lentils are soft and the dhal is a thick, creamy consistency. Check and adjust seasoning then serve.
- For the optional garnish, heat 2 tablespoon oil in a small frying pan. De-seed and finely slice the green chilli and add to the pan. Cook over a low to medium heat until just turning crispy. Spoon over the dhal. Roughly chop the coriander, and scatter over, then finish with a squeeze of lemon juice.
Nutrition
Serving: 1servingCalories: 324kcalCarbohydrates: 49.3gProtein: 15.9gFat: 8.1gSaturated Fat: 0.8gSodium: 13mgPotassium: 865mgFiber: 22.2gSugar: 4.6gCalcium: 87mgIron: 5mg
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