Red Lentil & Butternut Squash Coconut Dal
Red Lentil & Butternut Squash Coconut Dal

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
  1. Take 1 butternut squash
  2. Make ready 2 onions
  3. Take 400 g red split lentils
  4. Prepare 400 ml coconut milk
  5. Take 800 ml water (boiling)
  6. Prepare 1 tsp tomato puree
  7. Prepare 2 tsp curry powder
  8. Get 1/2 tsp chilli powder (or fresh chilli)
  9. Take 1 vegetable stock cube
  10. Take Pumpkin seeds
  11. Prepare Salt, pepper, oil
  12. Make ready To serve:
  13. Take Coriander garnish (optional)
  14. Take Plain naan bread
Instructions to make Red Lentil & Butternut Squash Coconut Dal:
  1. Peel and chop the butternut squash into small squares. Add a small amount of olive oil to two baking trays and split the squash over the two trays so they are a single layer. Season with salt and pepper, and half a teaspoon of curry powder per tray. Mix with your hands an out in the oven for 45mins at 210c. (Or cook until they are just starting to brown on the outside).
  2. Meanwhile, chop the onion into small squares. Add to a large frying pan with a small amount of oil. Cook for 2 mins on medium heat. Add the remaining teaspoon of curry powder, tomato puree and chilli powder. Stir to coat the onion and cook for a further two mins.
  3. Next add the water, coconut milk, stock cube and lentils. Stir well and leave to cook for 30mins on a low heat. Stir occasionally to prevent it catching.
  4. Once both the dal and squash is cooked, check seasoning and add more pepper or chilli to taste. Add the squash to the dal and sprinkle with pumpkin seeds. Garnish with coriander and serve with naans.

So that’s going to wrap it up for this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!