A warm comforting dal that's perfect for busy nights. You’ll infuse your stew with tangy mustard seeds and spices, then serve with pitta bread and coconut raita. Sizzle, simmer, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4.4 g||16.5 g|
|Protein||4.3 g||15.9 g|
|Salt||0.99 g||3.67 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Add the butternut squash cubes to a heatproof bowl
Cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave and cook for 5-6 min or until the squash cubes are fork tender
Meanwhile, boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium heat
Once hot, add the black mustard seeds to the pan along with the ginger & garlic paste, curry powder and ground turmeric and cook for 1-2 min until fragrant
Dissolve 1/2  Knorr vegetable stock cube and the coconut cream in 200ml [350ml] boiled water – this is your coconut stock
Drain and rinse the canned lentils
Once fragrant, add the drained lentils and coconut stock to the pan and cook for 1-2 min further
Add the pittas to the toaster for 1-2 min or until warmed through
Once the squash is fork tender, roughly mash with a fork
Add the mashed squash to the pan along with the spinach and give everything a good mix up
Cook for 2-3 min until all the spinach has wilted and the sauce has thickened – this is your butternut squash dal
Meanwhile, add the coconut yoghurt and mint sauce to a bowl and mix it all together – this is your coconut raita
Slice the red chilli[es] into rounds
Slice the toasted pittas into triangles
Serve the butternut squash dal in bowls with the coconut raita and pitta triangles to the side
Garnish with the chilli rounds (can't handle the heat? Go easy!)