Roasted Paprika Squash With Coconut Dal & Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Add your seasonal squash to a baking paper-lined baking tray with your ground paprika and drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until cooked through and tender

Peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add the diced onion with a pinch of salt and sugar and cook for 4-5 min or until softened

Once softened, add your tomato paste, curry powder, ground coriander and your ground turmeric

Cook for 4-5 min or until starting to soften

Rinse your red lentils in a sieve under cold running water

Once fragrant, add the rinsed lentils to the pan with with 450ml [600ml] [750ml] boiled water, your vegetable stock mix and your creamed coconut

Bring to the boil over a high heat and cook for 15-20 min or until the lentils are tender and starting to break down

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the lentils are tender, stir through your garam masala – this is your coconut dal