Fabulous spinach, squash, and sweet potato Dhal (Vegan)
A tasty, cheap, filling, & nutritious meal - packed with vegetables, flavours and full of protein! Ideal to make in advance or freeze.
How to make
· In a large pan, heat the oil over a medium heat, and add the onions, garlic, and ginger with a pinch of salt. Cook for 10 minutes, stirring regularly until the onion has softened, and then add the garam masala, chilli flakes and turmeric. Stir well and add the lentils. If you wish to add coriander, add the chopped stalks now (keep the leaves for later), as well as the diced sweet potatoes and squash or pumpkin.
· Dissolve the bouillon powder in 1.5l of boiling water, and pour over the pan contents. Increase the heat, and bring to the boil, and then lower the heat and let it simmer for 30 mins. You will know when it is cooked as the pumpkin and lentils will go soft.
· Then add the coconut milk and spinach, stir well until the spinach dissolves in the dhal. Season, and serve!
All the items in bold can be found in the shop
4 tbsp vegetable oil
2 medium onions, peeled and diced
3 garlic cloves, peeled and grated
5 cm piece of fresh root ginger (approx. 30g) peeled and grated
2 tbsp garam masala
1-2 tsp chilli flakes
½ tsp ground turmeric
500g red split lentils
1 small bunch of fresh coriander (optional)
Approx. 500g of diced sweet potatoes and 500g of diced pumpkin or butternut squash
4 tsp vegetable bouillon powder
1.5 litre boiling water
400g tin of coconut milk
250g frozen spinach