Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Red Lentil & Butternut Squash Coconut Dal is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Red Lentil & Butternut Squash Coconut Dal is something that I’ve loved my whole life. They’re fine and they look fantastic.
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:
- Make ready 1 butternut squash
- Take 2 onions
- Take 400 g red split lentils
- Make ready 400 ml coconut milk
- Prepare 800 ml water (boiling)
- Get 1 tsp tomato puree
- Get 2 tsp curry powder
- Take 1/2 tsp chilli powder (or fresh chilli)
- Make ready 1 vegetable stock cube
- Make ready Pumpkin seeds
- Get Salt, pepper, oil
- Make ready To serve:
- Prepare Coriander garnish (optional)
- Take Plain naan bread
Instructions 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.
So that’s going to wrap it up for this exceptional food red lentil & butternut squash coconut dal recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
