PRAWN & ROASTED BUTTERNUT SQUASH DAL

This is a really easy and quick Hello Fresh weight watchers recipe that serves two people.

40 mins | 1 of your 5 a day | under 600 Calories

Ingredients:

• 1 Onion, diced

• 1 Butternut Squash, cut in to 2cm cubes

• 1 Garlic Clove, crushed

• 2 tbsp Korma Style Curry Paste

• 200ml Coconut Milk

• 250ml Vegetable Stock

• 100g Red Lentils

• 1 Spring Onion, thinly sliced

• 150g King Prawns

Method:

1. Preheat the oven to 200°C.

2. Place the diced butternut squash onto a baking tray, drizzle with some oil and season with salt and pepper. Put in the oven for 25-30 mins until golden.

3. Meanwhile, heat a drizzle of oil in a large frying pan over a medium-high heat. Add the onion and cook, for about 5 mins until golden and softened.

4. Add the korma curry paste and garlic to the pan, stirring in for 1 min.

5. Then add the coconut milk, vegetable stock and lentils, combining and bringing to a simmer.

6. Cover the pan with a lid and let the lentils cook for about 20-25 mins. Stirring often so the lentils don’t stick to the bottom of the pan.

7. Then add the prawns to the pan and stir them through the sauce. Cover the pan with a lid again for 3-4 mins to let the prawns cook all the way through.

8. Add some water to the dal if it has become too thick.

9. Then serve in bowls with the roasted butternut squash and topped with the spring onion.