Squash and Spinach Dhal with Wild Garlic and Chilli Salsa



This recipe has been contributed by one of our wonderful chefs, Steph. Steph is a keen vegetable grower & student dietician, which influences her recipes to have creative seasonal twists whilst focusing on being nutritionally balanced & of course delicious. This recipe features our Springtime favourite Wild Garlic. Perhaps you could use your hour outside to forage.

@Natureandnurturenutrition

"Amongst all the chaos and huge societal shift around us, a comfort can be found in the natural environment. Always constant, spring is blossoming around us. Wild garlic, like it had last year and how it will again next year can be found in pockets all around Cardiff (scattered alongside the river Taff in Bute Park for one).

With social distancing being in full swing, this is the closest thing I can offer you to a hug; a warm comforting dhal, with a wild garlic, lime and chilli salsa. Do inject the recipe with whatever root veggies or greens you have, I've been fashioning this recipe with isolation and shopping avoidance in mind.

Dhal

  • 1/2 squash

  • 1/2 swede

  • 4 tbsp rapeseed oil

  • 2 tbsp garam masala

  • 2 tsp mustard seeds

  • 2 tbsp cumin seeds

  • 10 curry leaves

  • 2 large onions

  • garlic cloves, measure with your heart, or 4

  • thumb of ginger

  • 1 tsp cayenne

  • 2 tsp ground turmeric

  • 250g red split lentils

  • 1 x 400ml tinned tomatoes

  • 2 x 400ml coconut milk

  • 500ml vegetable stock

  • 150g spinach

  • Optional

  • coconut yogurt

  • Toasted coconut flakes

Wild Garlic , lime and chilli salsa

  • A handful of wild garlic (the younger and fresher leaves tend to have more flavour)

  • Coriander (optional)

  • 50ml Olive oil (adjust for consistency)

  • 1 lime

  • 2 tsp chilli flakes / 1 green chilli - adjust to taste

  • 1 tsp of salt

  1. Smother the squash and swede with garam masala and rapeseed oil

  2. Roast for 30 mins , until soft and brown.

  3. Prepare dhal in the meantime - cook mustard seeds, cumin seeds and curry leaves in oil for a couple of mins until popping. Add onions and gently cook until softened.

  4. Add garlic, shredded ginger, rest of the spices and coat the lentils. Follow with tomatoes, coconut milk and stock.

  5. Cook for around 15 mins, stirring so the lentils don’t stick to the bottom of the pan.

  6. In the meantime, prepare drizzle by blending it all together

  7. Add coconut yogurt, wild garlic salsa and toasted coconut flakes to serve . "

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