Slimming World Syn-free Cauliflower and squash dhal recipe - FREE

600g cauliflower, chopped into large florets (about half a large cauliflower)
250g dried red lentils
1 red onion, finely chopped
400g peeled and chopped butternut squash (about half a squash)
2 garlic cloves, crushed
1 tbsp medium curry powder
1 x 400g tin chopped tomatoes
3cm piece root ginger, grated
½ cucumber
200g fat-free, Greek-style natural yogurt ( or vegan alternative)
10g mint, leaves finely chopped

Put the ingredients up to (but not including) the cucumber in a large saucepan with 1 litre water and season well. Bring to a simmer and cook, gently bubbling and stirring now and then, for 30 minutes, until the lentils have completely broken down and the vegetables are soft. Stir the dhal often, especially towards the end when the mixture can start to catch on the bottom of the pan.

While it’s cooking, cut the cucumber in half lengthways and use a teaspoon to drag down the seeds and remove them. Grate the cucumber, then stir through the yogurt and set aside. Once the dhal is cooked, squeeze in the lemon and season it to taste. Scatter the mint leaves over, then serve with a dollop of yogurt.

[suejohnson]

This curry tastes even better if you cook it in the traditional way; what I mean by that is using some frylight, fry the onions, put the curry powder in with the onion to 'cook' the spices briefly, put the lentils in then the tomatoes and just simmer it as per the recipe. For some reason, I don't know why, but cooking it as a one-pot this doesn't taste anywhere near as nice as if you do it the way I've just mentioned, but it is a lovely recipe if you cook it like that.