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Creamy squash dal with roast squash & cucumber mint dip
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5 from 1 vote

Creamy Squash Dal with Roast Squash & Cucumber Mint Dip

This beautifully warming squash dal is the perfect winter warmer. It’s sweet, spicy and earthy–a lovely combination. Served with a creamy cucumber mint dip.
Course Appetizer, Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Butternut squash, Cucumber, Plant-based, Squash, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Author Niki Webster

Ingredients

For the roast squash

  • 1/2 butternut squash peeled and chopped into small cubes
  • Drizzle olive oil
  • Sea salt
  • Black pepper

For the dal

  • 2 tbsp olive oil
  • 2 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 8 curry leaves
  • 1 large onion–roughly chopped
  • 1 knob ginger grated
  • 4 cloves garlic sliced
  • 1/2 squash peeled and chopped into small cubes
  • 300 g cherry tomatoes chopped roughly
  • 200 g red lentils rinsed
  • 700 ml water
  • 4 tbsp coconut cream or yogurt
  • 1-2 tsp sea salt
  • Black pepper
  • 1/2 tsp garam masala

For the cucumber dip

  • 1/2 cucumber grated
  • 120 g coconut yogurt
  • 4 tbsp chopped fresh mint
  • Juice 1/4 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp extra virgin olive oil–optional
  • Toppings
  • Fresh Coriander and mint
  • Chilli flakes
  • 3 tbsp toasted sunflower seeds

Instructions

To roast the squash

  • Pre heat your oven to 180c
  • Add half the chopped squash on a baking tray and coat in olive oil, salt and pepper.
  • Bake for 45-50 minutes until soft in the middle and caramelised on the outside. Remove when cooked.
  • Reserve to top the dal.

To make the dal

  • First, add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop, add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes.
  • Stir for a few seconds, then add the onion. Fry for approx 8-10 minutes on a low to medium heat until soft and browning.
  • Add in the garlic, ginger and the remaining squash and stir for another 3-4 minutes,
  • Now add the lentils, tomatoes and water. Stir well, then turn down the heat and put the lid on the pan.
  • Simmer for 30 minutes, stirring occasionally. Add more water if needed. The squash should be soft.
  • Stir in the coconut yogurt.
  • Season well.

To make the cucumber dip

  • Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl.
  • Add all the other ingredients and mix well.
  • Really nice, with a drizzle of olive oil on top.

To serve

  • Top with roast squash and cucumber dip.
  • Sprinkle with coriander and mint.

Notes

2-4 servings