Indian Spiced Roasted Squash and Spinach Dal Bowls

Ingredients

• 800 g butternut squash
• 200 g red lentils
• 100 g baby spinach
• 400 ml tinned coconut milk
• 2 tsp garam masala
• 1 tsp ground cumin
• 3 clove garlic cloves
• 20 g fresh ginger
• 400 ml vegetable stock
• 2 tbsp coconut oil

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Peel and cube the butternut squash. Toss with 1 tablespoon coconut oil, 1 teaspoon garam masala, and salt. Roast for 30 minutes until golden.

2. 2

   Heat the remaining coconut oil in a large saucepan. Fry the grated ginger and crushed garlic for 2 minutes.

3. 3

   Add the remaining garam masala and cumin, stir for 30 seconds, then add the lentils, coconut milk, and stock.

4. 4

   Bring to the boil, then simmer for 20 minutes, stirring regularly, until the lentils are completely soft and the dal is thick.

5. 5

   Stir the spinach into the dal until wilted. Season generously. Serve the dal in bowls topped with the roasted squash cubes.