Page 26 - Winter_Spring_2021_Recipe_Book

Quick Squash Dahl
Ingredients
• 350g red splitlentils,rinsed (ifyou use otherlentils the recipe wiltake longer)
Serves:
4
T im e :
20 Mins
• 1 x 4 0 0 m l tin o f fu l l fa t c o c o n u t m ilk
• 1smalbutternutsquash,peeled and diced
into smalchunks
• 2 1⁄2 tbsp of curry paste (red is our
favourite.A good quality paste won’thave any added nasties,so m ake sure you check the ingredients list)
• 5 5 0 m l o f v e g e t a b le s t o c k ( t r y a n d u s e gluten free)
• 1tbsp tamariorgluten free soy sauce
• J u ic e o f 1 lim e
• •
1.In a large pot (one that has a lid if possible) add the lentils,coconut m ilk and curry paste,stock and squash.
2.Stir and bring to the boil.
1 tbsp of m aple syrup
• Coconutyogurtto dolop on top
• Add 400g ofcooked chicken ifyou prefer
a m eat option
Method
3
.
L o w e r t h e h e a t , p la c e o n lid a n d s im m e r .
3
for10 minutes.Keep an eye on it,ifthe m ixture gets too w et take the lid of.
4 .O n c e th e D a h l h a s a th ic k c u rry consistency and the squash is tender stir in the tam ari,lim e juice and m aple syrup.
5.Serve with a dolop ofcoconutyogurt.
M EAT OPTION AVAILABLE