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Quick & Easy Butternut Squash Dhal

January 1, 2017


Super Quick & Easy Butternut Squash Dhal

Serves 4



1 medium butternut squash* (chopped into 2cm pieces)

1inch of fresh ginger (peeled and roughly chopped)

1 hodmedods vaal dhal

1 small can of tomato puree

2tsp garlic granules*

200ml boiling water

250g brown jasmine rice




  1. Place pan on a medium heat, add a splash of water.

  2. To the pan add chopped ginger, butternut squash and garlic granules; fry for around 5minutes.

  3. Add 200ml of boiling water, increase to high heat and leave to boil for 15minutes.

  4. Rinse rice. Place in a different pan and cover with cold water on a medium heat.

  5. Reduce to a medium heat, add tomato puree and hodmedods vaal dhal, cook for a further 10minutes.

  6. Serve, and season with salt and pepper to taste.



* 1 medium butternut squash can be substituted for 3 sweet potatoes.

* 2tsp of garlic granules can be substituted for 2 cloves of fresh garlic if preferred.

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