1 tbsp olive or coconut oil
1 tsp black mustard seeds
1 large onion, finely chopped
6 dried curry leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
½ tsp cayenne pepper
300g red split lentils
400g butternut squash, peeled and cut into 2cm cubes
350g cauliflower, cut into florets
500ml Plenish Almond M*lk
28g pack fresh coriander, roughly chopped
Naan bread, warmed, to serve
1. Heat the oil in a saucepan over a medium heat and add the mustard seeds and cook for 1 minute then stir in the onion and cook for 5 minutes until starting to soften. Stir in the curry leaves and spices and cook for a further minute.
2. Add the red lentils, butternut squash and cauliflower florets then toss everything together well.
3. Pour in the almond m*lk and 200ml water, bring to the boil, cover and simmer gently for about 20–25 minutes until the lentils, squash and cauliflower are tender.
4. Stir in the coriander and serve with warmed naan.
Cook’s tipAdd vegetable stock to any leftovers and whizz up to make a delicious soup.
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