I’m loving the new season of squash and pumpkin produce and enjoying making my usual soups, smoothies, cakes, puddings and other delicious favourite fayre with these ever-giving and versatile ingredients.
Just recently I have also been looking at a few more vegetarian options for my main meals and also some soft or amber stage food recipes to boost the repertoire on here for those at the 2nd stage of eating after surgery. The recipe shown above, a lightly spiced butternut squash and cauliflower dhal ticks the box in both requirements and also offers a good deal of protein per serving (an impressive 23 g for a normal size portion) so not to be sniffed at.
I made the full recipe but since only two of us were eating I added some vegetable stock/bouillon to the remainder and whizzed up to make a delicious soup – which would also be ideal for the full fluids/red stage. Talk about versatile …
SPICED BUTTERNUT SQUASH AND CAULIFLOWER DHAL
low-fat cooking spray or mist
1 tsp black mustard seeds (optional)
1 large onion, finely chopped
6 dried curry leaves (or curry powder to taste)
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
½ tsp cayenne pepper
300 g/1½ cups red split lentils
400 g/14 oz butternut squash, peeled and cut into bite-sized cubes
350 g/12 oz cauliflower, cut into florets
500 ml/generous 2¼ cups unsweetened almond milk
salt and freshly ground black pepper
chopped fresh coriander/cilantro to garnish
Naan bread to serve (optional)
- Spritz a large pan with the low-fat cooking spray or mist. Heat, add the the mustard seeds if using and cook for 1 minute.
- Stir in the onion and cook until softened, about 5 minutes.
- Stir in the curry leaves, ground coriander, cumin, turmeric and cayenne pepper and cook for 1 minute.
- Add the lentils, squash and cauliflower and toss well to mix.
- Pour in the almond milk and 200 ml/scant 1 cup water. Bring to the boil, cover and simmer gently for about 20-25 minutes until the lentils, squash and cauliflower are tender.
- Season to taste with salt and pepper then serve sprinkled with the chopped coriander/cilantro. Serve with Naan bread if liked and tolerated.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION (WITHOUT NAAN): 356
Image courtesy of www.waitrose.com