Butternut Squash, Spinach and Red Pepper Dahl
  • Butternut Squash, Spinach and Red Pepper Dahl


    Tastey vegan lentil dahl with roasted butternut squash, red pepper and sauted spinach.  Eat simply as a main meal or share as a side dish. See our simple naan recipe below or perhaps with some marinated grilled chicken thighs. 

    • More Info

      Serve with: Easy-Peasy Naan Bread, see recipe bellow.

      375g Self-raising flour

      375g Natural yoghurt

      1 Teaspoon runny honey

      A pinch of salt

      Combine the flour, yoghurt and honey in a bowl and mix until combined. Tip onto a clean flour-dusted surface, knead until smooth. Divide into 6 even portions. Stretch and press each piece into an oval shape. 

      Cook the nanns in a dry frying pan over a low heat for a couple of minutes, or until golden brown, flip over and cook for a further 2 mins. Brush with melted butter and serve. 

      Ingredients: Red lentils, butternut squash, water, red pepper, spinach, onion, garlic, turmeric, cumin, coriander, garam masala, ginger, salt, pepper.


    Fresh & Frozen,

    Restaurant Quality Food,

    Delivered To Dartmouth,
    Kingsbridge & Totnes Areas