Red Lentil Butternut Squash Dahl (Slow Cooker Club Exclusive)

Red Lentil Butternut Squash Dahl (Slow Cooker Club Exclusive)

Ingredients

  • 300g red lentils 
  • 500g butternut squash 
  • 1 red chilli 
  • 1 small onion 
  • 1 tbsp minced garlic 
  • 1 tbsp minced ginger 
  • 400ml coconut milk
  • 400g can chopped tomatoes 
  • 100ml vegetable stock 
  • 1 tbsp curry powder 
  • 1 tbsp garam masala
  • 1 tbsp cumin 
  • 1 tsp chilli powder 
  • 1 tsp turmeric 

Garnish

  • 1 tbsp coriander 
  • Chopped fresh red chilli 

Method

  1. Add all the ingredients into the slow cooker pot, season well, mix together and cook for 4 hours on a high or 8 hours on a low.
  2. If it’s looking too thick for your preference and you prefer a more watery dhal texture add another 100 ml water to loosen it up.
  3. Garnish with fresh red chilli & coriander and a drizzle of yoghurt, tuck in and enjoy!