Vegan_Food_and_Living_Cookbook_-_Spring_2019

Weekend^ RECIPES

1 tbsp mustard, or

rapeseed oil

1 tsp fenugreek seeds

1 tsp nigella seeds

(kalonji)

2 onions, peeled,

fi nely chopped

200g (1 cup) red lentils

(massur dal)

1 tsp salt

1 tsp ground coriander

½ tsp chilli powder

1.2l (5 cups) boiling water

1 tbsp tamarind paste

1 tbsp grated jaggery,

or brown sugar

2 tbsp coconut cream

handful of fresh coriander

leaves, to garnish

FOR THE SQUASH

1 butternut squash,

peeled and diced into

2½cm (1in) pieces

1 tsp nigella seeds

(kalonji)

½ tsp dried red

chilli fl akes

½ tsp salt

1 tbsp sunfl ower oil

TO MAKE THE SQUASH

1 Preheat the oven to 180°C/Gas

Mark 4. Spread out the diced squash

on a baking tray and sprinkle over

the nigella seeds, chilli flakes and salt.

Drizzle with the oil and mix well.

Roast for 40 minutes, until soft and

lightly browned.

TO MAKE THE DAL

1 Heat the mustard or rapeseed oil in

a large saucepan over a medium-low

heat until it begins to smoke. Add

the fenugreek and nigella seeds, and

let them sizzle for 1-2 minutes, then

add the onions and cook for 10

minutes, until softened.

2 Tip in the lentils, salt, ground

coriander and chilli powder, and mix

well. Pour in the measured boiling

water and bring to the boil. Cover

the pan with a lid and cook over

a medium-low heat for 15 minutes

or until the lentils are cooked.

3 Stir in the tamarind paste and grated

jaggery, or sugar, then carefully mix

in the butternut squash. Reduce the

heat to low, cover the pan with a lid

and simmer for 10 minutes, or until

the dal has thickened.

4 Add the coconut cream and mix

well. Take the pan off the heat and

sprinkle over the coriander leaves, if

using them.

5 Serve immediately.

Butternut squash with red

lentils and tamarind

By Chetna Makan

Serves 4 | Prep 10 mins | Cook 1hr 15 mins | Calories 336 (per serving)

Total fat Saturates Salt Sugar Protein

10.2g 2.2g 2.2g 8.5g 15.8g

34 VEGAN FOOD AND LIVING COOKBOOK: SPRING