A flavorful one-pot Indian dish combining roasted butternut squash and lentils cooked in spices. It's a vegan meal with an assortment of green vegetables and a creamy coconut base.
1: Mix the squash with the chilli powder, salt & oil and place on a baking tray lined with non stick paper. Roast in an oven set at 180ºC for 40 minutes.
2: For the curry, add the oil to a pan. Once hot add the mustard seeds, cumin seeds, curry leaves, and green chili. Fry gently for 1 minute then add the ginger.
3: Next, add the tomato, ground coriander & turmeric.
4: Add the moong dal along with some water (to cover) and mix well. Put the lid on and simmer for 20 minutes.
5: Add the roasted squash along with the onion and green veg. Return the lid and simmer for another 10 minutes.
6: Add the peas, fresh coriander, and coconut milk.
7: Return the lid and simmer for a final 10 minutes.
8: Season well with salt and fresh lime juice.
