Slow-Cooker Golden Dhal

sainsburysmagazine.co.uk

Sally Whittaker

2 tbsp rapeseed oil

2 onions, finely sliced

1 small butternut squash, cubed (about 500g peeled weight)

3 garlic cloves, sliced

30g root ginger, grated

1½ tbsp garam masala

1 tsp ground turmeric

½ tsp chilli flakes

1 x 400g tin chopped tomatoes

300g dried red lentils, rinsed

1 ltr hot vegan stock (made with 2 stock cubes) - use gluten free if required

100g young spinach

subheading: TO SERVE:

1 tbsp rapeseed oil

1 tsp cumin seeds

1 tsp brown mustard seeds

5g fresh curry leaves

dairy-free natural yogurt

naan bread - use gluten free and vegan if required

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