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Butternut & kale dhal
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1½ tbsp olive oil
½-1 tsp chilli flakes
1 tsp dried curry leaves
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
160g yellow split peas, rinsed
½ x 400ml can reduced fat coconut milk
500ml Cooks’ Ingredients Vegetable Stock
250g frozen butternut squash
2 onions, thinly sliced
3 rashers smoked streaky bacon, sliced
1 Warm ½ tbsp of oil in a medium saucepan over a medium heat. Add the spices to the pan and cook for 30 seconds, until fragrant. Add the split peas, followed by the coconut milk and stock and bring to the boil. Cover with a lid and simmer for 10 minutes, then add the butternut squash. Cook for another 30 minutes, adding more water if needed (until the split peas are almost soft but still have a slight bite). Add the kale and cook for a further 5 minutes.
2. Meanwhile, add another ½ tbsp oil to a frying pan. Add the onion and cook gently for 15-20 minutes, until softened and golden. Set aside on a plate. Add the remaining ½ tbsp oil to the pan, increase the heat and add the bacon. Fry for 3-4 minutes until crispy then drain on kitchen paper.
3. Spoon the dhal into bowls before topping with the golden onions and bacon.
Typical values per serving:
2 of your 5 a day; source of protein.
This recipe was first published in October 2019.