SERVES : 2
COOKS IN : 40 MINUTES
DIFFICULTY : EASY
Curries from India or Sri Lanka really are nothing like their english takeaway counterparts. Most curries are vegetarian which proves they really are all about the sauce! This dish is so simple to make, but trust me it is delicious & healthy.
Dhal originates from southern India or Sri Lanka & was a common meal for locals that couldn’t afford pricey ingredients. So this dish is a perfect example of how a vegan diet isn’t always expensive. Lentils are also high in protein and the rest of the ingredients are low in fat, so this dish is a double winner!
Because lentils & chickpeas are so high in protein and low in fat, this is my go-to lunch when i’m on a healthy kick. Use low fat coconut milk and serve with wholegrain rice and it’s a low-carb, high protein dish that is so easy to make in bulk. It’ll also keep in the fridge for around a week.
- Butternut squash
- 1/2 large onion
- 2 cloves of garlic
- Thumb sized piece of ginger
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp paprika
- 2 tbsp curry powder
- Veg stock
- Coconut milk
HOW TO MAKE IT
- Fry your onions & garlic for a couple of minutes until softened.
- Add finely chopped butternut squash, lentils & your spice mix
- Pour in your veg stock and simmer for 20 minutes
- Add your chickpeas, coconut milk, turn up the heat to a medium high and bubble for 10 minutes
- Optional – tear up some firm tofu into rough chunks and fry them on a high heat for 5 minutes in cumin & soy sauce. Top your dhal with these tofu ‘chicken’ pieces and some mango chutney.