Recipe by Natasha Corrett

Beetroot and Butternut Curried Dahl

Beetroot and Butternut Curried Dahl

Ingredients

  • 1 onion
  • 1 garlic
  • 1 tbsp Coconut Oil
  • 1 tsp grated fresh turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp fennel seeds
  • 150g red lentils
  • 230g butternut squash (2cm cubes)
  • 500ml water
  • 4 curry leaves
  • 60g tomatoes
  • 2 tbsp Bioglan Superfoods Beetroot powder
  • 200g cauliflower
  • 20g fresh coriander to serve
  • Sliced fresh chilli
  • Optional garnish: 1 tbsp desiccated coconut
  • 1 tbs fennel seeds
  • 2 tbsp cumin seeds

Method

In a frying pan (this is important to use a frying pan not a sauce pan) sauté for 2 minutes with the onion garlic turmeric, spices in the coconut oil and then add ¼ cup water and leave for another 2 minutes, then add lentils. Add 300ml water and simmer for 2 minutes. Next, add 200ml water and butternut squash and cook for 5 minutes.

Add the curry leaves, tomatoes and beetroot powder and simmer for a further 5 minutes.

Add cauliflower and stir on a medium to low heat until the cauliflower softens

To make the optional garnish, put all ingredients into a dry frying pan and leave to toast for 2-3 minutes until the coconut goes golden. Take off heat and sprinkle over the top.

Serve with fresh coriander and sliced fresh chilli.


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