Red Lentil & Butternut Squash Coconut Dal is the first thing that comes to most people’s thought when it arrives to a perfect meal. Today, we will provide you instructions on preparing a appetizing Red Lentil & Butternut Squash Coconut Dal.
We hope you got insight from reading it, now let’s go back to red lentil & butternut squash coconut dal recipe. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you do that.
Firstly, here are the ingridients that you should prepare to serve Red Lentil & Butternut Squash Coconut Dal:
- Take 1 of butternut squash.
- Prepare 2 of onions.
- Use 400 g of red split lentils.
- Get 400 ml of coconut milk.
- Take 800 ml of water (boiling).
- Take 1 tsp of tomato puree.
- Use 2 tsp of curry powder.
- Prepare 1/2 tsp of chilli powder (or fresh chilli).
- Prepare 1 of vegetable stock cube.
- Get of Pumpkin seeds.
- Get of Salt, pepper, oil.
- Prepare of To serve:.
- You need of Coriander garnish (optional).
- Get of Plain naan bread.
After preparing the ingridients, now we are ready to make our yummy 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..
Recipe : Red Lentil & Butternut Squash Coconut Dal
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