Coconut Dahl with Roasted Veg 

It’s definitely worth having a trusted Dahl recipe up your sleeve. This one is very easy and cheap as chips!! The hardest part is preparing the pesky butternut squash! It’s not an authentic Dahl recipe more Indian inspired but it is very good. My family are happy with this as a meatfree supper, which is saying something!! It can be cooked ahead by a couple of days, just keep the roasted veg in the fridge along with the Dahl, reheat the Dahl on a low heat for 10 mins adding a little water and heat the veg in the oven for 6-8 mins. All you’ll need is some bread, we have flatbreads or chapati. Perfect midweek supper that’s totally stress free! I always double up so I have plenty for the fridge, it makes a perfect leftover lunch, also I never find portions in recipes are enough for four hungry adults. 

I love cooking with spices and my Masala Dabba spice tin is one bit of kitchen kit that gets used ( lots doesn’t!! ) They are very inexpensive and really worth getting if like me you cook with a lot of spices. Anything is worth having if it helps you avoid rummaging around for the right spice. Just fill it with your most used ones and your good to go!! 

Below is the original recipe that I tore out of a cooking magazine and it feeds four. As I said I double up, always better to have too much than not enough and remember it’s a great lunch! Oh and one more thing, actually a few more things, I’ve used frozen chopped onions and ready chopped garlic as I’ve mentioned before in previous posts, which makes it a really speedy supper. Also if I don’t have frozen spinach I use fresh just add it at the end and let it wilt. I’ve also added fresh tomatoes chopped up, and even tinned cherry tomatoes! Just make sure you squash them with a wooden spoon otherwise it looks a bit odd, sort of Italian!!!! I’ve only really told you about the tomatoes so you don’t panic if you go to your cupboard and you only have whole plum or cherry, just throw them in, it will be fine I promise.

Let’s get too it! 

You will need: 

One large roasting tin for the veg, large saucepan, oven set at 200/ 180 fan ~ serves four~ hands on time 35mins total time 1hr 15mins

  • 500g butternut squash, peeled, deseeded and cut into long thin strips
  • 1/2 large cauliflower, cut into small florets
  • 2 tbsp vegetable oil
  • 1 tsp nigella seeds
  • 1 tsp yellow mustard seeds
  • A large pinch of dried curry leaves
  • 1 onion, finely chopped
  • 20g grated ginger
  • 2 cloves of garlic finely chopped
  • 1 red chilli, finely chopped and deseeded if you like ( I don’t ) 
  • 2 tsp ground cumin
  • 1 tsp ground coriander 
  • Pinch of sugar
  • 250g red lentils, rinsed and drained 
  • 1 tin of coconut milk
  • 200g tinned chopped tomatoes 
  • 200g frozen spinach 

Preheat the oven. In a large roasting tin add the butternut squash with one tablespoon of the veg oil and season to coat,  roast in the oven for 20mins then add the cauliflower florets, stir to mix and roast for another 25-30 mins or until both are tender and a little charred.

Whilst the veg is cooking, in a large saucepan heat the other tablespoon of oil on a medium heat. Add the nigella seeds, mustard seeds and curry leaves. When the mustard seeds start to pop turn down the heat and add the chopped onions. Fry gently for 10mins until soft and slightly golden.

Add the ginger, garlic and chilli to the pan. Add the rest of the spices and the sugar, give it a good stir and cook, uncovered over a low heat for 5 mins.

Tip the lentils, along with the coconut milk, 300ml water and the chopped tomatoes. Cover the pan, bring to the boil then simmer, partially covered, for 20-25 mins. Give it a good stir from time to time add more water if it gets to thick.

When it has 5 mins cooking time left stir through the spinach and cook gently until it has all combined with the Dahl.

Season to taste then ladle into warm bowls topping with the roasted vegetables to serve.


Deb x

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