A rich, roast-y traybake dal with caramelised tomatoes, creamy coconut and tender squash. Big flavour, minimal faff.
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Serves
4
Butternut Squash
Tomatoes
Cherry Tomatoes
Red Onion
Garlic Cloves
Mild Curry Powder
Ground Turmeric
Cooked Lentils
Coconut Milk
Olive Oil
To Serve:
Fresh Coriander
Greek Yoghurt
Mango Chutney
Flatbread
Serves
4
Butternut Squash
Tomatoes
Cherry Tomatoes
Red Onion
Garlic Cloves
Mild Curry Powder
Ground Turmeric
Cooked Lentils
Coconut Milk
Olive Oil
To Serve:
Fresh Coriander
Greek Yoghurt
Mango Chutney
Flatbread
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Step 1.
1 Adult Serving = 2 Kids Servings
Heat the oven to 180°C fan.
Step 2.
Peel the butternut squash, remove the seeds and cut it into bite-sized cubes. Halve the tomatoes and cherry tomatoes. Peel and finely slice the red onion and garlic.
Step 3.
Tip the squash, tomatoes, onion and garlic into a large roasting tin. Add the curry powder, turmeric, a good drizzle of olive oil and a big pinch of salt. Toss everything together and roast for 30 mins.
Step 4.
Meanwhile, drain and rinse the lentils.
Step 5.
After 30 mins, take the tray out of the oven. Stir in the lentils and coconut milk, then return to the oven for 15 mins, until bubbling and golden at the edges.
Step 6.
Taste and season with salt and black pepper.
Step 7.
Serve with a dollop of yoghurt, a spoonful of mango chutney, and fresh coriander. Warm flatbreads or rice on the side are essential for mopping it all up.
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