Autumn / Dinner / Food / Lunch / Vegan

Roast Curried Squash and Cauliflower Dhal aka Waste Not Want Not

Pumpkin glut dahl...

Pumpkin glut dahl…

“Pumpkin sooooooooup….Owwwwwww” Groaned the kids when I told them what was for tea… To be honest I’m feeling a bit the same.  The best thing about eating seasonally is how much we enjoy the first ripe fruit or veg of the season, remembering last year’s recipes and creating something new.  It’s a creative challenge keeping up with a glut, and it feels great to share what we can’t use with friends and neighbours.  The worst thing about eating seasonally is that by the end of the season, if I never see a pumpkin, courgette, apple, blackberry etc. (delete as appropriate) again it will be too soon!!  Still.  Waste not want not.  I spared the kids the pumpkin soup in the end and made a large vat of curried squash and cauliflower dhal and promptly delivered it to my lovely neighbour (who very often delivers me samosas and other delicious Indian sundries)… It’s just had her seal of approval, a text to say “delicious”.  Clearly she’s not in a pumpkin glut!  So here’s the recipe… And speaking of waste not want not don’t forget to tune in to Hugh’s ‘War on Waste‘ tonight on BBC1.  The lovely Hugh F-W is tackling the huge waste produced as a result of supermarkets demanding ever more perfect fruit and veg.  If you’re on twitter check out the #wastenot hash tag for lots of tips and ideas to avoid wasting food at home!

Ingredients for the Roast Squash (serves 4):

Squash in the roasting pan...

Squash in the roasting pan…

3lb peeled and chopped squash

1 tsp mild curry powder

1 tsp Garam Masala

1 tsp Salt

A few cracks of Black Pepper

Olive Oil

Method:

1. Pre-heat the oven to 180C.

2. Add the peeled, chopped squash to a roasting tin and toss with the curry powder, garam masala, salt, pepper and olive oil until the squash is evenly covered.

3. Roast for around 35 minutes until the squash is tender.

Ingredients for the dahl:

1 onion

4 cloves garlic

2 purple carrots (that’s what I had, orange carrots would be fine too)

2 leafy stalks of celery

1 tsp garam masala

100g red lentils

1 can coconut milk

1 head Romanesco Cauliflower (or a small cauliflower or broccoli if you have it)

Juice 1 lemon

Olive oil

Handful Chopped Coriander to garnish

Method:

Simmer until the lentils dissolve and the squash is disintegrating...

Simmer until the lentils dissolve and the squash is disintegrating…

1. Heat a little olive oil in a large pan on the hob.

2. Chop the onion, garlic, carrot and celery in to small pieces and soften in the pan.

3. Add the garam masala and stir.

4. Stir through the lentils and add the can of coconut milk.

5. Continue to stir as the lentils absorb the coconut milk and a dahl begins to form.

6. Add a squeeze of lemon.

7. When the squash is roasted add it to the pan and top up with water.  Continue to stir for around 10 minutes.

8. Add the chopped cauliflower (or broccoli) and stir until the lentils have dissolved and the squash is disintegrating.

9. Serve with basmati brown rice and top with a handful of chopped coriander.

Garnish with fresh coriander

Garnish with fresh coriander

“Delicious”… It’s not just Bindi who says so… I had a dish too and it was lovely…For the discerning herbalists among you, you’ll notice that the picture opposite shows chopped basil.  Ordinarily I would go for coriander, but I’ve run out so used the basil I had, and it was lovely…  For more frugal food ideas, and to get involved in the #creditcrunchmunch blog hop visit Elizabeth’s Kitchen DiaryFab Food 4 All and Fuss Free Flavours

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