Spice up your dish by trying this flavoursome butternut squash recipe. Add red lentils, chillis and cumin seeds to make this tasty dhal mash
- 1 red onion
- 1 garlic clove
- 2.5cm piece of ginger
- 2tbsps vegetable oil
- 2tsps cumin seeds
- Pinch of dried chillies
- 2tbsps Achari curry paste (or any curry paste/powder)
- 350g peeled and thinly sliced butternut squash
- 200g rinsed red lentils
- 300ml hot vegetable stock or water
Peel and slice the onion and garlic clove and coarsely grate the ginger.
Warm a large pan, add the vegetable oil, the onion, garlic and ginger, cumin seeds and dried chillies. Fry for 5 mins until browning.
Remove about a third of the mixture from the pan and set aside. Add the curry paste and cook for 1 min, then add the sliced butternut squash and red lentils.
Pour in the hot vegetable stock or water. Simmer, covered, for 30 mins, adding more water if necessary, then mash in the pan.
Spoon the rest of the spicy onions on top and serve.
Not a fan of butternut squash? Why not use sweet potato instead? Just cook it the same way you would regular potatoes.