15 min
35 min
4 pers
Dinner
United Kingdom
Spinach, Red Lentil and Roasted Squash Dhansak Recipe
- 400g butternut squash, peeled and cut into 2cm chunks
- 1 tbsp olive oil
- Salt and pepper, to taste
- 150g red lentils
- 1 medium onion, grated
- 3 cloves garlic, grated
- 3cm piece fresh ginger, peeled and chopped
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp paprika
- 1 x 400g can chopped tomatoes
- 3cm piece cinnamon stick
- 1 tsp sugar
- 1 lemon
- 150g baby spinach
- 2 tbsp coriander, chopped
Method
- Preheat the oven to 200°C/gas mark 6.
- To make the dhansak, place the butternut on a baking tray, drizzle with half of the oil, season with salt and black pepper and roast for 20-25 minutes until soft and charred on the edges, turning half way through.
- Rinse and drain the lentils, place in a saucepan, cover with water then bring to the boil and simmer for 15-20 minutes until the lentils are soft. Drain and set aside.
- To prepare the dhansak curry paste, add the garlic, onion and ginger to a small food processor. Add the dry spices along with the remaining oil and 2 tbsp water. Whizz together until the mixture resembles a paste.
- When the squash has about 15 minutes left, heat a deep saucepan, add the curry paste and cook for 2-3 minutes on a medium heat. Pour in the chopped tomatoes, 300ml water, the cinnamon stick and sugar, then cover and simmer for 10 minutes.
- When the squash and lentils are cooked add them to the pan and simmer for 5 minutes. Next cut the lemon in half and squeeze in half of the juice then add the spinach in handfuls and stir each addition into the sauce until wilted. Add a dash of water if the sauce looks a little dry. You can also add more lemon, but taste first to check it’s not too tart.
- Just before serving the dhansak remove the cinnamon stick, season and sprinkle over the fresh coriander. Serve with some steamed basmati rice.
https://vegsoc.org/
The Vegetarian Society
