Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, red lentil & butternut squash coconut dal. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- Get 1 butternut squash
- Get 2 onions
- Make ready 400 g red split lentils
- Make ready 400 ml coconut milk
- Get 800 ml water (boiling)
- Take 1 tsp tomato puree
- Take 2 tsp curry powder
- Take 1/2 tsp chilli powder (or fresh chilli)
- Get 1 vegetable stock cube
- Make ready Pumpkin seeds
- Make ready Salt, pepper, oil
- Take 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 with this exceptional food red lentil & butternut squash coconut dal recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
