Roasted Squash & Coconut Dahl –

Ingredients

• 200g red lentils, rinsed
• 2.5cm piece fresh ginger, peeled, finely chopped
• 2 garlic cloves, peeled, minced
• 1 banana shallot, peeled, finely chopped
• 1½ teaspoons mild curry powder
• ½ teaspoon ground turmeric
• 1 green chilli, finely chopped (optional)
• 1 can (400ml) coconut milk
• 200ml water
• 1 teaspoon salt
• 600g butternut squash wedges
• 1 tablespoon sunflower oil
• Salt and pepper, as desired
• Juice of 1 lime
• Coriander leaves, to garnish
• 7oz red lentils, rinsed
• 7fl. oz water
• 21oz butternut squash wedges
• Step 1 Place all bottom of pot ingredients in the pot and stir together.
• Step 4 When cooking is complete, transfer squash to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Stir dahl with lime juice.
• Step 5 Divide dahl between shallow bowls and top with squash and coriander leaves.