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Red lentil & butternut squash dhal
8
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
Budget-friendly, colourful and full of flavour, this satisfying lentil curry is great for batch cooking – why not make double and freeze half for another time?
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
2 medium, halved and sliced
Curry Powder
6 teaspoon(s), mild
Root Ginger
1¼ inch slice(s), grated
Butternut Squash
600 g, peeled, deseeded and cut into 3cm cubes
Tomato Purèe
2 tablespoon(s), level
Vegetable stock cube
1½ cube(s), to make 1.2 litres hot stock
Split Red Lentils, dry
300 g
Coriander, fresh
2 tablespoon(s), leaves picked and roughly chopped and stalks finely chopped
Lime Juice, Fresh
10 ml
Brown Rice, dry
240 g, basmati
Chilli, green or red
1 individual, red, finely sliced