Читать книгу The Hidden Hut: Irresistible Recipes from Cornwall’s Best-kept Secret - Simon Stallard - Страница 24

ROASTED SQUASH AND CAULIFLOWER DHAL

In the autumn, when the coastal path is swarming with hikers, veggie dhal absolutely flies out of our kitchen. If you swap the yogurt for a non-dairy alternative, you have yourself a tasty and substantial vegan lunch.

Serves 4

1 butternut squash, peeled, deseeded and cut into large chunks

1 cauliflower, cut into large florets

2 tbsp sunflower oil

2 tbsp coconut oil

1 tbsp mustard seeds

2 onions, diced

3 garlic cloves, finely chopped

50g piece of fresh root ginger, peeled and grated

2 green chillies, deseeded and finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp paprika

1 tsp ground turmeric

1 tbsp curry powder

2 tomatoes, deseeded and chopped

1 vegetable stock cube

400ml coconut milk

350g red lentils

1 tbsp caster sugar

juice of 2 lemons

1 tbsp garam masala

100g spinach

2 tbsp chopped coriander leaves

100g natural yogurt

4 spring onions, sliced

sea salt and freshly ground black pepper

toasted flatbreads, to serve

Preheat the oven to 220°C (200°C fan oven) gas mark 7. Put the squash and cauliflower in a roasting tin and add the sunflower oil, then season with salt and pepper. Toss to coat, then roast in the oven for 20 minutes. Put to one side.

Heat the coconut oil in a saucepan over a medium heat and fry the mustard seeds, onions, garlic, ginger and chillies for 5 minutes or until softened. Add the cumin, coriander, paprika, turmeric and curry powder, and cook for 1 minute.

Add the tomatoes to the pan and cook for 30 seconds, then crumble in the stock cube and add 1 litre water and the coconut milk. Bring to the boil. Add the lentils and cook over a medium heat for 20 minutes.

Add the sugar to the pan, followed by the lemon juice, garam masala, spinach, coriander and half the yogurt, then cook for a further 1 minute. Season with salt and pepper to taste.

Tip the roasted cauliflower and squash into the pan, stir then sprinkle over the spring onions and serve with the remaining yogurt and toasted flatbreads.