Red Lentil Dahl {Slow Cooker Fakeaways}
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Onion (Peeled and chopped)
- 3 Cloves Garlic (Or 3 tbsp of frozen/jar)
- 2 tbsp Ginger (Fresh or frozen/jar)
- 2 tsp Ground cumin
- 4 tbsp Curry paste
- 250 g Red lentils (Rinsed)
- 400 ml Reduced fat coconut milk
- 400 g Tinned chopped tomatoes
- 300 g Butternut squash cubes (Fresh or frozen)
- 100 ml Vegetable stock (See notes)
- 2 tsp Sunflower oil
- 225 g Paneer (Cut into large chunks)
Method
- Rinse your lentils well, then put everything into the slow cooker and cook on HIGH for 6 hours or LOW for 8-9 hours.
- Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dahl.