Chickpea and Butternut Squash Dahl Recipe

Serves

2 adults and 3 littles

Ingredients

1 butternut squash, peeled and cut into 2cm dice
1 x 400g can chickpeas in water
300g dried red lentils, rinsed
2 low-salt vegetable stock cubes
1tbsp garam masala
1tbsp mild curry powder
a good grinding of black pepper
2 heaped tsp dried mixed herbs
2tsp smoked paprika
1 x 400g can coconut milk
1 x 400g can chopped tomatoes
1 brown onion, finely diced
2 garlic cloves, grated

Method

Put all of the ingredients, including the water from the can of chickpeas, into the slow cooker, along with 350ml of boiling water. Give it a really good stir and put the lid on.

Cook on high for 3-4 hours or low for 6-8 hours. Once done, use a wooden spoon or rubber spatula to give the dahl a really good stir and mash the soft butternut squash into the sauce a little.

Serve the dahl with rice or naan breads, or even as a pasta sauce. Adults, you may want to season your portion with a little salt or even a dash of chilli sauce, if you like.

Recipe courtesy of Family Comforts by Rebecca Wilson, published by DK.

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