This recipe is for my dear friends Karen and Colin. Colin tries out my vegetarian recipes and gives me feedback on any twists he has added. When I stumbled across this recipe I thought they’re going to love this. I bet they make it spicier than me, but then I cannot eat food that’s too spicy hot.
The recipe below is very mellow, if you want spicier you could use a hot curry powder or some fresh chillies. I have used a low fat coconut milk which worked perfectly, but of course you can choose to use regular if that’s what you prefer or have in the cupboard.
In my recipe I have added a bag of spinach, but you could easily use frozen spinach. Be sure to defrost it first.
Sweet Potato and Butternut Squash Dhal
A mild vegetable red lentil dhal
- 1 tbsp Vegetable oil
- 3 medium Onions - chopped
- 3 medium Sweet potatoes - cut 2 cm squares
- 1 medium Butternut squash - cut 2 cm squares
- 4 Tomatoes - chopped
- 1 tin Chopped tomatoes
- 225 gm Red lentils
- 1 tin Low fat coconut milk
- 2 tbsp Curry powder of choice
- 1 tbsp Chilli powder
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1 tsp Salt
- Pinch Pepper
- 300 ml Water
- 180 gm Spinach
Turn slow cooker on high.
Add oil and onions and stir.
Prepare ingredients in the order of the ingredient list and apart from the water and spinach, add to slow cooker, mixing in as you go. Thoroughly mix and leave to cook for 4 hours.
Half an hour before serving, add the spinach and some water if the consistency feels a little too dry.
Serve with plain boiled rice.
If you want to leave this to cook longer then cook for 8 hours on low heat.
Calories 397, Fat 8.7 g, Carbs 64 g, Fibre 25 g, Protein 19 g