Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
SPINACH & ROASTED BUTTERNUT DAHL

SPINACH & ROASTED BUTTERNUT DAHL

Servings: 4

Ingredients

1 cup red lentils, washed and rinsed
1 ½ tbsp NOMU Vegetable Stock, dissolved in 1½ cups water
1 tsp NOMU Cook’s Collection Ground Turmeric
NOMU Sea Salt and Black Pepper
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 piece ginger, finely grated
1 tbsp NOMU Tandoori Rub
NOMU Spicy Chilli Grinder
½ tin tomato pieces
150g spinach, blanched
150g butternut, cubed and roasted until slightly softened in a little olive oil, salt and pepper
2 tbsp churtney, to serve
Squeeze of lemon juice
¼ cup Greek Yoghurt
Handful of fresh coriander, roughly chopped

Directions

Place lentils in a pot with the prepared Vegetable Stock and add Turmeric, salt and pepper.  Bring to a simmer and cook uncovered for about 10-15 minutes or until lentils have thickened and liquid has evaporated. Remove from stove and set aside.

Heat a glug of Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.

Add Tandoori Rub and a good grinding of Spicy Chilli Grinder and sauté for a further couple of minutes or until aromatic. Stir in the ½ tin tomato pieces, cooked lentils, blanched spinach and roasted butternut and heat through.

Season dhal with chutney, lemon juice, salt & pepper and stir through Greek yoghurt just before serving.

Garnish with freshly chopped coriander and serve with grilled pita or naan bread.

Ingredients

1 cup red lentils, washed and rinsed
1 ½ tbsp NOMU Vegetable Stock, dissolved in 1½ cups water
1 tsp NOMU Cook’s Collection Ground Turmeric
NOMU Sea Salt and Black Pepper
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 piece ginger, finely grated
1 tbsp NOMU Tandoori Rub
NOMU Spicy Chilli Grinder
½ tin tomato pieces
150g spinach, blanched
150g butternut, cubed and roasted until slightly softened in a little olive oil, salt and pepper
2 tbsp churtney, to serve
Squeeze of lemon juice
¼ cup Greek Yoghurt
Handful of fresh coriander, roughly chopped

Directions

Place lentils in a pot with the prepared Vegetable Stock and add Turmeric, salt and pepper.  Bring to a simmer and cook uncovered for about 10-15 minutes or until lentils have thickened and liquid has evaporated. Remove from stove and set aside.

Heat a glug of Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.

Add Tandoori Rub and a good grinding of Spicy Chilli Grinder and sauté for a further couple of minutes or until aromatic. Stir in the ½ tin tomato pieces, cooked lentils, blanched spinach and roasted butternut and heat through.

Season dhal with chutney, lemon juice, salt & pepper and stir through Greek yoghurt just before serving.

Garnish with freshly chopped coriander and serve with grilled pita or naan bread.

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum