Name: Chickpea & squash dhal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 240g Butternut squash; 300g Red lentils; 250g Chickpeas; 180g Spinach; 4 Tomato; 960ml Vegetable stock; 60ml Coconut cream; 1 Brown onion; 3 Garlic cloves; 10g Ginger; 3tsp Olive oil; 1tsp Sea salt; 1tsp Ground turmeric; 0.5tsp Cayenne pepper; 0.25tsp Ground coriander; 15g Coriander

Nutrition per serving

318
Calories
14.7g
Fiber
15.5g
Protein
19%
43.2g
Carbs
54%
9.2g
Fats
27%
9.7g
Sugar

Instructions

1
Heat a wok on medium heat. Once hot, add oil and onion – sauté for 5 minutes
2
Add spices, salt, crushed garlic, grated ginger and chopped butternut squash
3
Pour in the vegetable stock and bring to a simmer
4
Add in the red lentils, chickpeas and tomatoes
5
Partially cover the wok with a lid or tin foil and cook for 15 minutes – until thickened and squash is tender
6
Add the spinach and cover, once wilted stir in the coconut cream
7
Give it a taste and add more salt if needed
8
Serve with fresh coriander

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