Healthy curry recipe for 4 people, takes only 40 mins; recipe has sunflower oil, onion, garlic clove, ground coriander, ground cumin, ground turmeric, cayenne pepper, butternut squash, chopped tomato, chicken stock, mango chutney, red lentil, coriander and naan bread.
Red lentil & squash dhal
Course: Healthy curry
Servings
4
servings
Prep time
15 mins
Ingredients
- Sunflower Oil: 1 tbsp sunflower oil
- Onion: 1 onion, finely chopped
- Garlic Clove: 1 garlic clove, finely chopped
- Ground Coriander: 1 tsp ground coriander
- Ground Cumin: 1 tsp ground cumin
- Ground Turmeric: 1 tsp ground turmeric
- Cayenne Pepper: 1/2 tsp cayenne pepper
- Butternut Squash: 400g butternut squash, peeled and cut into 2cm (prepared weight)
- Chopped Tomato: 400g can chopped tomato
- Chicken Stock: 1.2l chicken stock
- Mango Chutney: 1 heaped tbsp mango chutney
- Red Lentil: 300g red lentil
- Coriander: small pack coriander, roughly chopped
- Naan Bread: naan bread, to serve
Directions
- Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
- Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.
