Creamy Vegan Daal Recipe | Bursting with Flavours

If you're looking for a simple and nutritious vegan recipe, this daal will be right up your street. We love cooking Indian food and curry because it's so easy to cook vegan, which is also why we love to cook daals! They are perfect on their own, or as part of a larger Indian feast. Thanks to the lentils, they are naturally a great source of vegan protein too.

This easy and delicious butternut squash daal is bursting with flavour. Give it a go and let us know what you thought! Recipe below 👇

*MAPLE ROASTED BUTTERNUT SQUASH DAAL*
Servings: 4

INGREDIENTS
For the roasted squash
• 1 butternut squash half cut into chunks to add to the daal and the other half cut into crescents for the topping
• 1 tsp salt
• 1/2 tsp pepper
• 3 tsp ginger grated
• 2 tsp maple syrup
• 1.5 tsp cumin
For the daal
• cooking oil
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 onion diced
• 3 garlic cloves
• 1 tsp turmeric
• 2 tsp cumin
• 2 tsp garam masala
• a pinch of chilli flakes
• 250 g red lentils
• 1 can of chopped tomatoes
• 1 can of coconut milk
• 1 tbsp tomato paste
• 300 ml water
• 1/2 tsp salt
• 1/4 tsp pepper
For serving (optional)
• basmati rice, vegan naan bread or paratha
• dairy-free yoghurt
• pink pickled red onions
• fresh coriander

METHOD
1. Preheat the oven to 180 degrees Celsius.
2. Add the butternut squash chunks to a roasting tin and add the oil, salt, pepper, ginger, maple syrup and cumin. Toss, then roast in the oven for about 30 minutes until soft.
3. Heat some cooking oil in a large pan, once hot, add the mustard and coriander seeds. Cook for a few minutes until they start to pop. Then add in the onion and garlic. Cook for a few minutes until soft.
4. Now add the spices (turmeric, cumin, garam masala and chilli flakes) and stir until a paste has formed.
5. Add the red lentils, can of tomatoes, coconut milk, tomato paste and water. Stir, then bring to a boil. Now lower the heat, and simmer for 20 minutes.
6. Once the squash is cooked, remove it from the oven. Add the chunks into the daal, leaving the crescent shape pieces to one side.
7. Mash the butternut squash chunks into the daal, leaving a few bigger pieces.
8. Serve with the crescent-shaped squash pieces on top with either rice or naan bread, some dairy-free yoghurt, pink pickled red onion and fresh coriander.

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TIMELINE
0:00 Intro
0:44 The Squash
1:59 Tip 1
2:39 The Daal
4:06 Bringing it all together

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#veganfood #recipes #veganrecipes

[davidthescottishvegan]

That Butternut squash & lentil dal definitely looks yummy 😋 and as I love 😍 spicy food it's definitely a recipe I will be making. Thanks Freya & Charlie for sharing this awesome video and love 🥰it.

[AnnieG]

This recipe looks delicious I’m going to fetch the ingredients I don’t have today so I can make it tomorrow.. your channel is amazing!! Thank you for all your ideas x