Roasted Squash Tomato Dhal Traybake

Ingredients

  • 1 small red onion, thinly sliced
  • 1 butternut squash, peeled, deseeded & cut into 3cm chunks
  • 1 thumb-sized piece ginger, peeled & finely grated
  • 2 cloves garlic, crushed
  • ¼ teaspoon ground turmeric
  • 1 tablespoon mild curry powder
  • 1½ tablespoons olive oil
  • 200g red lentils, washed & drained
  • 1 x 400g tin chopped tomatoes
  • 1 x 400ml tin coconut milk
  • 250ml hot vegetable stock
  • 1 lemon, halved
  • pinch of sea salt & black pepper (to taste)

To serve:

  • dollop of coconut yoghurt (optional)
  • 1 small handful of coriander, roughly chopped
  • pinch of dried red chilli flakes

Method

  1. Preheat the oven to 180°C fan / 400°F.
  2. Put the onion, squash, ginger, garlic, turmeric and curry powder into a large roasting tray. Drizzle over the olive oil and season with a teaspoon of sea salt and a generous amount of black pepper. Toss everything together so that it’s all nicely coated, then spread out in a single, even layer.
  3. Place the tray in the oven and bake for 10–12 minutes, until the squash and onion have taken on a little colour.
  4. Remove the tray from the oven and add the lentils, tomatoes, coconut milk and stock. Stir well and return to the oven for 30 minutes, until the squash is just tender and the lentils are soft.
  5. Season and squeeze over some lemon juice to taste, then serve with a dollop of coconut yoghurt, a sprinkling of coriander and chili flakes (if using).