Hi, I am Kate. Today, I’m gonna show you how to make red lentil butternut squash coconut dal recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Red Lentil Butternut Squash Coconut Dal Recipe
Red Lentil Butternut Squash Coconut Dal is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Red Lentil Butternut Squash Coconut Dal is something that I have loved my entire life.
To get started with this particular recipe, we have to first 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:
- Make ready 1 butternut squash
- Take 2 onions
- Take 400 g red split lentils
- Get 400 ml coconut milk
- Prepare 800 ml water (boiling)
- Get 1 tsp tomato puree
- Get 2 tsp curry powder
- Prepare 1/2 tsp chilli powder (or fresh chilli)
- Get 1 vegetable stock cube
- Make ready Pumpkin seeds
- Take Salt, pepper, oil
- Get To serve:
- Prepare Coriander garnish (optional)
- Prepare Plain naan bread
Steps to make Red Lentil Butternut Squash Coconut Dal:
- 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).
- 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.
- 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.
- 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.
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