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Spinach dhal with roasted cauliflower and squash

Name: Spinach dhal with roasted cauliflower and squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: ½ batch of https://www.deliciousmagazine.co.uk/recipes/lentil-and-kidney-bean-dhal-with-fried-lamb-chops/lentil and kidney bean dhal; 1 cauliflower, sliced into florets; ½ butternut squash, chopped into 2cm chunks; 3 tbsp olive oil, plus extra for drizzling; 1 tbsp caraway or cumin seeds; 150g baby leaf spinach; 2-3 tbsp full-fat greek yogurt; Handful fresh flatleaf parsley, roughly chopped

Published: 14 Sep 18
Updated: 18 Mar 24

This filling vegetarian meal is packed full of veggies, fibre-rich lentils and drizzled with thick Greek yoghurt. Serve with rice or flatbreads for a satisfying and nourishing dinner.

Or opt for a gently spiced dhal served with coconut cream.

Easy
April 2018

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 30 min

This filling vegetarian meal is packed full of veggies, fibre-rich lentils and drizzled with thick Greek yoghurt. Serve with rice or flatbreads for a satisfying and nourishing dinner.

Or opt for a gently spiced dhal served with coconut cream.

Nutrition: per serving

Calories: 556kcals
Fat: 18.5g (5g saturated
Protein: 26.6g
Carbohydrates: 61.9g (17.2g sugars)
Fibre: 17.3g
Salt: 0.2g

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Ingredients

½ batch of lentil and kidney bean dhal
1 cauliflower, sliced into florets
½ butternut squash, chopped into 2cm chunks
3 tbsp olive oil, plus extra for drizzling
1 tbsp caraway or cumin seeds
150g baby leaf spinach
2-3 tbsp full-fat greek yogurt
Handful fresh flatleaf parsley, roughly chopped

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and squash on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 30 minutes until caramelised and golden.
Meanwhile, in a dry frying pan, heat the caraway/cumin seeds over a medium heat for a minute or so until fragrant, then add the 3 tbsp oil and turn off the heat.
For the last 10 minutes of the vegetable roasting time, warm the dhal in a pan until steaming, adding a little water to loosen. Stir in the spinach and simmer gently for 5 minutes until wilted.

Check that the roast vegetables are tender, then stir them through the dhal (if they’re not quite ready, roast for another 5 minutes and keep the dhal warm). Serve each portion topped with a generous dollop of the yogurt, drizzled with some of the caraway/cumin oil and sprinkled with parsley. Serve extra yogurt, drizzled with more of the spiced oil, on the side if you like.