A clash of inspiration from two sources for this week’s work lunch. A work colleague’s daal (shout out @jujubarnett1) combined with an incredible celeriac starter from @eatlebab has created a delicious and #accidentallyvegan feast. I know the cooking time sounds long but it’s just for veg roasting. A warming meal for a cold and rainy Feb.
Takes 2.5 hours, makes 4 work lunches
1 celeriac, peeled
1 butternut squash, halved lengthways (remove the seeds and reserve)
2 red onions, diced
2 cans of green lentils
2 cloves of garlic, minced
A thumbsized piece of ginger, minced
1 red chilli, minced
1 heaped teaspoon of mustard seeds
1 heaped teaspoon of cumin seeds
1 heaped teaspoon of tumeric
1 heaped teaspoon of ground cumin
1 heaped teaspoon of curry powder
1 big handful of coriander/ cilantro
Salt and pepper
1) Pre-heat the oven to 180C. Rub the celeriac with olive oil, the curry powder, salt and pepper. Place on a tray and roast for 2 hours, making sure to baste with the juices every half hour or so.
2) After the first hour add the butternut squash halves to the same tray, also seasoned with salt, pepper, curry powder and oil. Cooked until both the celeriac and squash are soft.
3) Put a saucepan on a medium heat. Add the onions, garlic, ginger, mustard seeds and cumin seeds. Cook down slowly for 10 minutes or so until soft. Add the lentils, a tin full of water, and the rest of the spices. Let it bubble away for 15 minutes.
4) When the butternut squash is cooked, scoop out the flesh (it doesn’t matter if you leave a bit of skin) and fold through the daal, along with the coriander. Keep warm.
5) Throw the seeds from the butternut squash onto a tray and roast for 5 minutes until crispy.
6) Serve the celeriac in thick chunks, laid on top of the daal with a scattering of crispy seeds and coriander.