Recipe by Natasha Corrett
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.