Butternut Squash, Cauliflower and Red Lentil Dhal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian curry of butternut squash, cauliflower, and red lentils spiced with garam masala and turmeric. It's simple, aromatic, and naturally vegan—perfect served over rice on a busy weeknight.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium red onion (sliced)
- 4 garlic cloves (crushed or grated)
- 2 cm ginger (grated)
- ½ teaspoon chilli flakes ((or more to taste))
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 500 g butternut squash (cut into 1cm cubes)
- 500 g cauliflower (cut into small florets)
- 400 g tin chopped tomatoes
- 400 ml water ((i.e. a tomato tin full of water))
- 200 g red lentils
- Salt and pepper
- 2 tablespoons coriander (plus extra for garnish (optional))
- Juice of ½ a lime plus extra to serve (optional)
- Brown rice to serve (and/or naan breads or chapattis)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 270mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1186mg
- Calcium
- 89mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 270MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.