Super Quick & Easy Butternut Squash Dhal
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
Place pan on a medium heat, add a splash of water.
To the pan add chopped ginger, butternut squash and garlic granules; fry for around 5minutes.
Add 200ml of boiling water, increase to high heat and leave to boil for 15minutes.
Rinse rice. Place in a different pan and cover with cold water on a medium heat.
Reduce to a medium heat, add tomato puree and hodmedods vaal dhal, cook for a further 10minutes.
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.