*This post is sponsored by Knorr.
To celebrate Coeliac UK Awareness Week 2019 I was challenged by Knorr to create a delicious gluten free and plant based One Pot recipe using their gluten free stock cubes. I decided to create a dish from one of my favourite types of cuisine – Indian, and made a vegan butternut squash, lentil and chickpea dhal, packed full of amazing flavours from the Knorr vegetable stock cubes. This whole dish took less than 40 minutes to make from start to finish, and I served mine with gluten free naan bread and rice. It’s also perfect for batch cooking, and this recipe will provide around 4-5 portions.
Knorr stock cubes are available in most major UK supermarkets, and come in a range of different flavours, great in all sorts of different dishes to add amazing depth and flavour to a dish.
Scroll down for my recipe.
You will need:
1 garlic clove
400g butternut squash (chopped into bite sized pieces)
1 tsp ground cumin
1 tsp dried coriander
1/2 tsp tumeric
1/2 tsp cinnamon
1 tin red or green lentils (ensure they are gluten free!)
1 Knorr vegetable stock cube (diluted into 400ml boiling water)
1 can chickpeas
1 can chopped tomatoes
Serve with (optional):
Gluten free naan bread
So there we have it, make sure to tag me in any photos on social media if you make the recipe!