Step 1: Begin the Preparation
Start by preheating your oven to 200C. Proceed to halve, peel, and thinly slice the onion. Trim the butternut squash, halve it lengthways, and scoop out the seeds. Cut it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). Lastly, peel and grate the garlic (or use a garlic press).
Step 2: Roast the Squash
Place the diced butternut squash onto a large baking tray, drizzle with oil, and season with salt and pepper. Toss to ensure it’s well coated, then roast until golden and cooked through, which should take about 25-30 minutes. Remember to turn halfway through cooking. If necessary, use two baking trays. Once cooked, remove the squash from your oven.
Step 3: Start the Dahl
While the squash is roasting, heat a drizzle of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring frequently, until it becomes soft and golden, which should take about 7-8 minutes.
Step 4: Simmer the Dahl
Next, add the korma paste and garlic to the pan with the onions and cook, stirring, for 1 minute. Add the coconut milk, water (see ingredients for amounts), and vegetable stock powder. Add the lentils, stir, and bring the mixture to a simmer. Reduce the heat and cover with a lid (or some foil) and cook until the lentils are soft, which should take about 20-25 minutes. Check often to give a stir ensuring the lentils don’t stick to the bottom of the pan.
Step 5: Cook the Prawns
While the lentils are cooking, trim the spring onion and thinly slice. Once the lentils are cooked, add the prawns and stir them through. Cover with a lid and simmer until the prawns are cooked through, which should take about 3-4 minutes. IMPORTANT: The prawns are cooked when they are pink on the outside and opaque in the middle.
Step 6: Serve Your Dish
If needed, add a splash of water to the dahl. Stir two-thirds of the roasted butternut through the dahl then divide between bowls and top with the remaining roasted butternut and the spring onion. Enjoy your meal!