Baked Dal with Squash and Sweet Potato
By OcadoLife
Published on 06 December 2023
This vegan, no-stir Baked Dal with Squash and Sweet Potato, from food writer and stylist Sarah Cook, is a one-tin wonder made from just five ingredients. “The oven does all the work for you in this easy-peasy, budget-friendly dal,” says Sarah. “A source of fibre, it’s also fragrant with curry paste and fresh coriander.” Looking for more vegan recipes? Look no further.Time and servings
50 minsTotal time
Serves 4646 kcal/serving
5 minsPrep time
45 minsCooking time
Ingredients
- 2 (350g) packs butternut squash & sweet potato
- 50g curry paste
- 300g red split lentils
- 50g coriander, leaves picked and chopped (a few kept whole), stalks finely chopped
- 4 plain rotis
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the diced squash and sweet potato in a large roasting tin with 1 tbsp of the curry paste and some seasoning. Toss to coat, then add the lentils and coriander stalks.Step 2
In a large jug, dissolve the remaining curry paste in 1.3 L just-boiled water, then pour over the veg in the tin. Bake in the oven for 45 mins until the lentils are soft and creamy and the veg is tender, adding a splash more water if needed.Step 3
Stir through the chopped coriander leaves, then taste and adjust the seasoning if needed. Serve in bowls with the remaining coriander leaves scattered over the top, and warm rotis on the side. Leftovers will keep chilled in an airtight container for 3 days; store in a microwaveable container for easy reheating.