Try something different with Flora's vegan butternut squash dahl. Warming and easy to make, this is a perfect mid-week meal for the whole family.
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 3 portions
INGREDIENTS
1 butternut squash peeled and chopped into chunks
1 tbsp vegetable oil
1 tsp garam marsala
1 tsp cumin seeds
45g Flora Dairy Free
1 finely chopped small onion
2 crushed garlic cloves
1 finely chopped red chilli
1 tbsp grated ginger
1 tsp ground turmeric
200g red lentils
½ lemon
Coriander and vegan yogurt (to serve)
METHOD
Heat the oven to 220C/200C fan. On a baking tray, toss the butternut squash chunks in the vegetable oil, garam marsala and a big pinch of salt. Roast for 30 minutes, until softened.
Whilst the squash is roasting, add the cumin seeds to a saucepan and toast for 30 seconds, then add the Flora dairy free. Once melted, add the chopped onion and gently fry for a couple of minutes, until starting to turn translucent. Add the crushed garlic, red chilli and grated ginger, fry for 3 minutes longer. Add the turmeric, then tip in the lentils, stirring to coat them in the spices. Pour 800ml of water into the saucepan, bring to the boil, then reduce to a simmer. Simmer for 20 minutes, until the lentils are softened.
Once the lentils are cooked, add the roasted squash, and lemon juice, taste and season. Serve topped with a dollop of vegan yogurt and coriander.
About Flora Dairy Free
For those with dairy allergies or intolerances we recommend Flora Dairy Free. Certified with absolutely no dairy, Flora Dairy Free spread is packed full of flavour and free from preservatives, artificial colours and flavours. An ideal alternative to butter with no compromises. Use for spreading on crackers or sandwiches and for baking delicious dairy free treats.
