This easy, family friendly vegetarian Dahl recipe makes the perfect one pan midweek dinner. Cooked in around 40 minutes with red lentils, spinach and butternut squash it's delicious creamy texture makes it so comforting. It is a low cost dish, and can be batch cooked and frozen, perfect!
Heat the oil in a large saucepan. Add the onions, garlic, ginger, ground cumin and curry powder.
Cook over a medium heat until the onions have softened and you can smell the curry powder cooking.
Add the lentils, coconut milk, tomatoes, butternut squash, vegetable stock and salt. Stir well, cover and cook over a medium heat for about 30 minutes. (It may need 5 - 10 minutes longer, depending on the consistency you'd like and if you're using fresh or frozen butternut squash. You may also need to add an additional splash of stock..)
Add the spinach just before serving to wilt.