A low cost, hearty vegan meal, packed with authentic Indian spices.
Using our special dal seasoning - an all rounder blend, ideal for adding to any lentils, grains or vegetables you wish!
In this recipe we use red lentils, butternut squash and spinach, but feel free to customise by swapping lentils, adding potato or other vegetables.
We use coconut milk for a creamier texture, but you can substitute this for extra stock if you wish, add tons of fresh coriander and serve with flatbreads - check out the recipe at the bottom of the page to make your own with just 2 ingredients.
250g red lentils - rinsed & drained
300g butternut squash - peeled & diced
2 onions - finely sliced
1tbsp fresh ginger
1tbsp fresh garlic
400ml tin chopped tomatoes
400ml tin light coconut milk
300ml vegetable stock
Heat oil in a large pan, add the garlic, ginger & onions and cook for around 2-3 minutes or until the onions begin to soften
Add the masala powder and mix well, cook for a further 2-3 minutes until fragrant and the onions are soft.
Add the lentils, squash, tomatoes, coconut milk and stock, mix well till combined.
Cover and cook for approximately 30 minutes, until the squash is tender and the lentils have softened.
Stir in the spinach and allow to cook for a further 2-3 minutes until wilted, season to taste with salt & pepper.
Top with fresh coriander and serve with fresh bread.
2 Ingredient Flat Bread
These flatbreads use just 2 simple ingredients - greek yoghurt & self raising flour.
Simply add equal parts of each & cook.
This can be used as a dough for flatbreads, wraps, dough balls, pizza bases & much more!
140g self raising flour
140g thick greek yoghurt
To a large bowl, add both the flour and yoghurt, mix well until fully combined.
Knead for 2-3 minutes on a floured surface until a soft fough has formed, add more flour if this becomes sticky.
Flatten the breads into shape and set aside.
Heat oil in a pan and cook the flatbreads for 2-3 minutes on each side until browned and cooked through.
Experiment with different shapes using the dough.
Try stuffing with cheese, vegetables or feta.