Crown Prince Squash and Spinach Daal

Half a crown prince squash
2 handfuls of perpetual spinach
2 onions or leeks or both!
2 cloves of garlic
Any leftover ‘fry’able veg
Any oil (sesame oil if available)
3 cubes of ginger (sugar cube size) or ground ginger
1 chilly or 1 teaspoon of chilly flakes
1 and half teaspoons of ground turmeric
1 and half teaspoons of ground cumin
250g of lentils (20-30 min cooking time)
1 L of vegetable stock

1. Chop the squash into small chunks. Boil or steam for 10 minutes.
2. In the meantime, add 1 tablespoon of oil and diced onion to a pan. Cover and cook
on a low heat for 10 mins, occasionally stirring.
3. Finely chop the chilly and ginger. Crush the garlic. Mix together in a mug with the
turmeric and cumin. Stir the mixture into the onion. Cover for 5 mins, still on a low
4. Drain the squash and add to the onion mixture. Cover the squash with the onion and
spices in the pan.
5. Dice any extra veg you wish to add. Add to the pan. Mix everything together and
cook on a medium heat for 3-5 mins.
6. Make the vegetable stock and add to the squash with the lentils. Cover and cook at a
simmering heat until the lentils are cooked. Stirring every 2-3 mins.
7. In the meantime, wash and chop the spinach. Also cook any additional
accompaniments .
8. Take the lid off the pan and stir in the spinach. Keep the lid off to reduce the mixture
if needed. Do this until the spinach has wilted and the mixture has reduced.
9. Voila! Enjoy this healthy warming goodness alone or with rice or flatbread or
whatever you have available!

Original Source: 

Becca McGowan

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