Squash dal

Name: Squash dal
Prep time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 2 ½ dl coconut milk; 150 g plain greek yoghurt; 150 g frozen leaf spinach; 40 g cashew nuts; 1 onions; 1 garlic cloves; 800 g Butternut squash; 300 g mealy potatoes; 1 tbsp olive oil; 100 g brown lentils; 1 ½ dl vegetable bouillon; 1 tsp salt; ½ tbsp hot curry powder; 1 tbsp red curry paste; 1 ½ tbsp lemon juice; salt and pepper to taste

Vegetarian Asian cuisine lunch

Total: 55 min. | Active: 25 min.

vegetarian

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This creamy squash dal is the perfect everyday dish – quick to prepare, simple and a treat for the taste buds. Spicy, velvety and with the pleasant sweetness of the squash, it will bring a dose of soothing warmth to your plate.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Nuts
40 g	cashew nuts, coarsely chopped

Dal
1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
800 g	Butternut squash X
300 g	mealy potatoes X
1 tsp	salt
100 g	brown lentils
½ tbsp	hot curry powder
1 tbsp	red curry paste
2 ½ dl	coconut milk
1 ½ dl	vegetable bouillon
150 g	frozen leaf spinach, defrosted
1 ½ tbsp	lemon juice
	salt and pepper to taste
150 g	plain greek yoghurt

How it's done

Nuts

Dry roast the nuts in a frying pan until golden brown, remove and set aside.

Dal

Heat the oil in a pan. Briefly sauté the onion and garlic. Add the squash and potatoes, season with salt, sauté briefly. Add the lentils, curry powder and curry paste, cook briefly. Pour in the coconut milk and vegetable stock, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins., stirring occasionally. Mix in the spinach and lemon juice, crush the squash and potato cubes gently with a wooden spoon. Season the dal, plate up with the yoghurt, scatter the reserved cashew nuts on top.

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