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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life.

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

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
  1. Get 1 butternut squash
  2. Prepare 2 onions
  3. Get 400 g red split lentils
  4. Take 400 ml coconut milk
  5. Prepare 800 ml water (boiling)
  6. Take 1 tsp tomato puree
  7. Make ready 2 tsp curry powder
  8. Get 1/2 tsp chilli powder (or fresh chilli)
  9. Get 1 vegetable stock cube
  10. Make ready Pumpkin seeds
  11. Make ready Salt, pepper, oil
  12. Get To serve:
  13. Take Coriander garnish (optional)
  14. Prepare Plain naan bread
Steps 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 is going to wrap it up with this special food red lentil & butternut squash coconut dal recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!