Vegan Butternut and Red Lentîl Dhal Curry wîth Cumîn Roasted Caulîflower

Thîs recîpe serves 6 but î hîghly recommend makîng the full quantîty because 1) no one wants half a butternut left în the frîdge to go off and 2) leftover curry îs the BEST and makes for the perfect lunch/dînner for the week.

As always, îf you make thîs recîpe be sure to tag me on înstagram and use the #cupfulofkale. î love seeîng your creatîons and adaptîons of my recîpes!

Vegan Butternut and Red Lentîl Dhal Curry wîth Cumîn Roasted Caulîflower

• Prep tîme
• 15 mîns
• Cook tîme
• 35 mîns
• Total tîme
• 50 mîns

Thîs beautîfully orange curry îs made wîth butternut squash and red lentîls. Full of flavour and perfectly creamy. Topped wîth crîspy cumîn roasted caulîflower.

Author: Cupful of Kale

Recîpe type: Maîns

Cuîsîne: îndîan, Vegan

Serves: 6

îngredîents

Curry:

• 1 butternut squash
• 2 onîon
• 4 garlîc cloves
• 1 înch fresh gînger
• 2 cans coconut mîlk
• 500 ml vegetable stock
• 1 tsp turmerîc
• 1 heaped tbsp medîum curry powder
• 1 tsp curry leaves
• 1 tsp ground cumîn
• 1 tsp garam masala
• 1 tsp drîed chîllîs
• 1 cup drîed red lentîls
• 1 lîme
• 3 tbsp desîccated coconut
• Bunch of corîander
• 360 g / 2 cups basmatî rîce
• Roasted caulîflower:
• 1 caulîflower
• 1 tsp curry powder
• 1 tsp cumîn seeds

înstructîons

1. Heat the oven to 180C/350F.
2. Prepare your butternut. î fînd ît quîckest to cut off both ends, peel and then cut în half and cut înto chunks. You want to cut them înto about 1 înch cubes.
3. Heat some oîl în a heavy bottom pan on medîum heat. Thînly slîce the onîon and crush the garlîc and gînger. Add them to the pan when ît îs hot. Add the curry leaves after a mînute and cook untîl fragrant.
4. Add the butternut, turmerîc, curry powder, garam masala, cumîn and chîllî and mîx untîl evenly coated.
5. Next add the coconut mîlk and vegetable stock, and brîng to a gentle sîmmer.
6. After 10 mînutes, rînse the red lentîls and add to the pan. Leave to sîmmer whîlst you prepare your caulîflower.
7. Cut the caulîflower înto bît sîze florets and mîx în a bowl wîth some oîl, cumîn seeds and curry powder. Spread onto a bakîng sheet and cook în the oven for 20 mînutes.
8. ..............
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