Spinach dhal with roasted cauliflower and squash

Spinach dhal with roasted cauliflower and squash
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 30 min

This filling vegetarian meal is packed full of veggies, fibre-rich lentils and drizzled with thick Greek yoghurt. Serve with rice or flatbreads for a satisfying and nourishing dinner.

Or opt for a gently spiced dhal served with coconut cream.

Nutrition: per serving

Calories
556kcals
Fat
18.5g (5g saturated
Protein
26.6g
Carbohydrates
61.9g (17.2g sugars)
Fibre
17.3g
Salt
0.2g
Calories
556kcals
Fat
18.5g (5g saturated
Protein
26.6g
Carbohydrates
61.9g (17.2g sugars)
Fibre
17.3g
Salt
0.2g

Ingredients

  • ½ batch of lentil and kidney bean dhal
  • 1 cauliflower, sliced into florets
  • ½ butternut squash, chopped into 2cm chunks
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 tbsp caraway or cumin seeds
  • 150g baby leaf spinach
  • 2-3 tbsp full-fat greek yogurt
  • Handful fresh flatleaf parsley, roughly chopped

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and squash on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 30 minutes until caramelised and golden.
  2. Meanwhile, in a dry frying pan, heat the caraway/cumin seeds over a medium heat for a minute or so until fragrant, then add the 3 tbsp oil and turn off the heat.
  3. For the last 10 minutes of the vegetable roasting time, warm the dhal in a pan until steaming, adding a little water to loosen. Stir in the spinach and simmer gently for 5 minutes until wilted.
  4. Check that the roast vegetables are tender, then stir them through the dhal (if they’re not quite ready, roast for another 5 minutes and keep the dhal warm). Serve each portion topped with a generous dollop of the yogurt, drizzled with some of the caraway/cumin oil and sprinkled with parsley. Serve extra yogurt, drizzled with more of the spiced oil, on the side if you like.

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