

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
- 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.
- 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.
- Garnish with fresh red chilli & coriander and a drizzle of yoghurt, tuck in and enjoy!