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Spinach dhal with roasted cauliflower and squash

This filling vegetarian meal is packed full of veggies, fibre-rich lentils and drizzled with thick Greek yoghurt. Serve with rice or flatbreads for a satisfying and nourishing dinner.

Or opt for a gently spiced dhal served with low fat coconut milk.


  • ½ batch of lentil and kidney bean dhal

  • 1 cauliflower, sliced into florets

  • ½ butternut squash, chopped into 2cm chunks

  • 2 tbsp olive oil

  • 1 tbsp caraway or cumin seeds

  • 150g baby leaf spinach

  • 2-3 tbsp full-fat greek yogurt

  • Handful fresh flatleaf parsley, roughly chopped


  1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and squash on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 30 minutes until caramelised and golden.

  2. Meanwhile, in a dry frying pan, heat the caraway/cumin seeds over a medium heat for a minute or so until fragrant, then add the 3 tbsp oil and turn off the heat.

  3. For the last 10 minutes of the vegetable roasting time, warm the dhal in a pan until steaming, adding a little water to loosen. Stir in the spinach and simmer gently for 5 minutes until wilted.

  4. Check that the roast vegetables are tender, then stir them through the dhal (if they’re not quite ready, roast for another 5 minutes and keep the dhal warm). Serve each portion topped with a generous dollop of the yogurt, drizzled with some of the caraway/cumin oil and sprinkled with parsley.

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