Butternut Squash Daal with Shallot and Curry Leaf Temper

Categories / Main Dish / Soup Inspired Recipes
Butternut Squash Daal with Shallot and Curry Leaf Temper

A hearty and satisfying spiced dish to warm you through. Made even more decadent when finished with the sweet shallot curry leaf temper. Grab some chapatis and dive right in!

Key
Elspeth Allison
Developed by

Elspeth Allison

Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com

Serves 4 Intermediate

Directions

  1. Preheat the oven to 400°F.
  2. Place the butternut squash in a roasting sheet with 1 tbsp oil, 1 tsp cumin seeds and season. Toss to combine and roast for 35-40 minutes, turning halfway, until lightly charred and caramelized.
  3. Meanwhile, heat 2 tbsp oil in a large high-sided skillet over medium-low heat. Add the shallots, ginger, garlic and chile and fry gently for 8-10 minutes, until lightly caramelized.
  4. Add the curry leaves, mustard seeds and remaining tsp cumin seeds and fry for another 2 minutes until popped. Tip into a small bowl and put to one side.
  5. Add the ground turmeric and garam marsala to the pan and toast for 30 seconds. Tip in the red lentils and toast, stirring for another minute. Pour in the Amy’s Lentil & Chickpea Soup and vegetable broth. Bring to a simmer and cook for 20 minutes until thickened and the lentils are cooked.
  6. When the lentils are nearly cooked, tip in the coconut milk and simmer again for 15 minutes until thickened.
  7. Spoon the daal into bowls and top with the butternut squash wedges and curry leaf temper. Serve with cucumber raita, chutneys and chapatis or poppadoms.

 

Pro tip

Swap out the butternut squash for wedges of earthy sweet potato or sweet beetroots. Leave out the cucumber raita to make it vegan.

Ingredients

1 lb 6 oz butternut squash, deseeded and cut into 1-inch wedges
3 tbsp vegetable oil
2 tsp cumin seeds
4 shallots, finely sliced
2-inch piece of fresh ginger, sliced into matchsticks
4 garlic cloves, sliced
1 red chile pepper, sliced
Handful curry leaves, fresh or dried
1 tsp black mustard seeds
1 tsp ground turmeric
1 tsp garam marsala
7 oz red lentils
1 can Amy’s Lentil & Chickpea Soup
1¼ pint vegetable broth
1 can coconut milk
Cucumber raita, chutneys, chapatis or poppadoms, to serve