I love cooking as you know if you are reading this and my blog. I also love cooking vegetarian food. With this dish you don’t need anything else apart from a naan bread to scoop up all the deliciousness. So tasty and 4 of your 5 a day in one dish. Ingredients
1 x butternut squash, peeled, deseeded and cut into thin strips
2 tbsp of olive oil
1 small cauliflower cut into small florets
1 tsp of nigella seeds
1 tsp mustard seeds
A large pinch of dried curry leaves
1 onion finely diced
20g ginger grated
2 garlic cloves finely chopped
1 red chilli, finely sliced
2 tsp ground cumin
1 tsp ground coriander
A pinch of sugar
250g red lentils, rinsed and drained
1 tin of reduced fat coconut milk
1 tin of chopped tomatoes
200g frozen spinach
Preheat oven to 200°, fan 180°, gas mark 6. In a large roasting tin, toss the squash with a tbsp of oil, season and roast for 20 minutes. Then add the cauliflower and roast for a further 30 minutes until tender and slightly charred.
In a large saucepan, heat the remaining oil and add the nigella seeds, mustard seeds and curry leaves. When the seeds start to pop add the onion and fry gently for 10 minutes until soft and golden.
Add the garlic, ginger, chilli, the rest of the spices and the sugar. Cook for 5 minutes and then add the lentils, tomatoes, coconut milk and 300ml of water. Bring to the boil, cover the pan and then simmer for 25 minutes. Give a good stir and add more water if you think it needs it.
When you have 5 minutes of cooking time left, add the spinach, season well and cook gently.
Ladle into bowls and top with the roasted vegetables.