Red Lentil Dahl {Slow Cooker Fakeaways}
This Red Lentil Slow Cooker Dahl is a perfect weekend fakeaway. It’s simple, healthy, is packed with flavour and is an ideal vegetarian curry.
Servings: 6
Ingredients
- 1 Onion Peeled and chopped
- 3 Cloves Garlic Or 3 tbsp of frozen/jar
- 2 tbsp Ginger Fresh or frozen/jar
- 2 tsp Ground cumin
- 4 tbsp Curry paste
- 250 g Red lentils
- 400 ml Reduced fat coconut milk
- 400 g Tinned chopped tomatoes
- 300 g Butternut squash cubes Fresh or frozen
- 100 ml Vegetable stock See notes
To serve:
- 2 tsp Sunflower oil
- 225 g Paneer Cut into large chunks
Instructions
- Put everything into the slow cooker and cook on HIGH for 6 hours or LOW for 8-9 hours.
Optional to serve:
- Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dahl.
Notes
Stock notes The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dahl.
If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml of stock and stir well.
I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That's why I start with 100ml of stock and then adjust accordingly.
Nutritional information The info above is without the optional paneer.
Nutrition
Calories: 264kcal | Carbohydrates: 42g | Protein: 13g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 208mg | Potassium: 824mg | Fiber: 16g | Sugar: 7g | Vitamin A: 7094IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 5mg