Black Dal with Spiced Squash & Cashew Chutney

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten)

(Organic beluga black lentils and water)
2 tsp garam masala (use half)

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
80g baby spinach
20g cashew nuts (use half) (Nuts)
1 small butternut squash (use half)
1 chilli (use half)
2 onion
1 tsp black mustard seeds (use half) (Mustard)
1 tbsp tomato puree (use half)
1 handful of fresh mint (use half)
2 tbsp cashew butter (use half) (Nuts, Peanuts, Sesame)

(cashew nuts (98%), rapeseed oil)

Allergens

Contains: Nuts, Mustard

May Contain: Wheat, Mustard, Soya, Cereals Containing Gluten, Peanuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	79Kcal	713Kcal
	330kJ	2984kJ
Fat	3.2g	29g
of which saturates	0.6g	5.0g
Carbohydrates	11g	97g
of which sugars	2.8g	26g
Protein	2.9g	26g
Salt	0.02g	0.19g
Fibre	2.8g	26g

Ingredients

2 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
1 tbsp tomato puree
1 handful of fresh mint
80g baby spinach
1 small butternut squash
2 onion
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp cashew butter (Nuts, Peanuts, Sesame)

(cashew nuts (98%), rapeseed oil)
240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten)

(Organic beluga black lentils and water)
1 chilli
20g cashew nuts (Nuts)
1 tsp black mustard seeds (Mustard)
1 unwaxed lemon

Allergens

Contains: Nuts, Mustard

May Contain: Wheat, Mustard, Soya, Cereals Containing Gluten, Peanuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	569Kcal
	372kJ	2381kJ
Fat	4.4g	28g
of which saturates	0.8g	4.9g
Carbohydrates	11g	70g
of which sugars	2.8g	18g
Protein	2.7g	17g
Salt	0.02g	0.12g
Fibre	2.7g	17g

Back

Vegan Prep in 10 1/3 daily fibre 5 of 5 a day Low sat fat

Black Dal with Spiced Squash & Cashew Chutney

Prep time: 0 mins

Total time: 35 mins

Cuisine: Indian

Food group: Vegan

Garam masala adds flavour – fast. Sprinkled over butternut squash and roast till soft and golden. Stir it into black lentil dal, filled with fragrant ginger. Pair the duo with a lemony and herby cashew chutney featuring chilli and fresh-cut mint.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Cut the squash into 1cm thick slices, discarding the seeds. Cut 1 onion into 6 wedges. Place both onto a lined baking tray and toss with 1 tbsp oil, half the garam masala, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
Finely dice the remaining onion. Heat a frying pan with 1 tsp oil on medium heat. Add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
Add the diced onion, mustard seeds and ginger and garlic paste to the pan. Cook for 3-4 mins, then add the lentils, tomato puree and remaining garam masala. Cook for 1 min, then pour in 200ml hot water (100ml for 1 person). Simmer for 4-5 mins, until slightly thickened. Add a splash of water if it gets too thick.
Make the chutney. Pick the mint leaves from the stalks and finely chop. Finely dice the chilli (remove the seeds for less heat). Halve the lemon. In a small bowl, combine the mint, chilli (to taste), cashew butter and juice from half the lemon. Season with sea salt and stir to combine.
Remove the tray from the oven and roughly mash half the roasted squash and onion. Stir the mashed veg, 1 tbsp of chutney and spinach into the dal. Season with sea salt and black pepper.
Serve the dal with the remaining roasted vegetables on top. Garnish with the chutney, cashews and remaining lemon the side.