Spinach, Squash and Lentil Dahl with Raita

Food Main Courses Indian Dairy-free Vegan

Full of flavour and vegan too, with a refreshing minty yoghurt.

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4 Servings

Ingredients

1 tbsp oil

1 white onion, finely chopped

1 garlic clove, crushed

Thumb-sized piece ginger, peeled and finely chopped

1 red chilli, finely chopped

1 tsp ground turmeric

1 tsp ground cumin

1 tsp coriander

400g butternut squash, peeled, deseeded and cut into even 1cm cubes

250g red split lentils

300ml reduced-salt vegetable stock

300ml Alpro No Sugars Almond drink

80g spinach

Fresh coriander to garnish

Handful fresh mint, finely chopped

½ cucumber, seeds removed and diced

1 green chilli, finely chopped

200g Alpro Plain No Sugars yoghurt alternative

Black pepper to season

Method

Heat 1 tbsp oil in a large pan with a tight-fitting lid, add the chopped onion and cook over a low heat until softened.
Add the crushed garlic clove, ginger, chopped red chilli and cook for 1 min, then add the turmeric, cumin and coriander, and cook out the spices gently.
Turn up the heat to medium, add the squash cubes and stir everything together so the squash is coated in the spice mixture.
Stir in the red split lentils, vegetable stock and Almond drink, bring to the boil then reduce the heat, cover and cook for 30 mins until the lentils are tender.
Meanwhile, mix together all the ingredients for the raita, then cover with cling film and chill in the fridge until ready to serve.
To finish, taste and adjust the seasoning of the dahl, then gently stir in the spinach.
Cook for another 2-3 mins, then serve with chopped coriander leaves, a lovely dollop of raita and naan breads or chapati.