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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, red lentil & butternut squash coconut dal. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 2 onions
  3. Take 400 g red split lentils
  4. Prepare 400 ml coconut milk
  5. Prepare 800 ml water (boiling)
  6. Take 1 tsp tomato puree
  7. Take 2 tsp curry powder
  8. Prepare 1/2 tsp chilli powder (or fresh chilli)
  9. Prepare 1 vegetable stock cube
  10. Take Pumpkin seeds
  11. Make ready Salt, pepper, oil
  12. Get To serve:
  13. Make ready 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 for this special food red lentil & butternut squash coconut dal recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!