Simple Way to Make Ultimate Red Lentil & Butternut Squash Coconut Dal

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first 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. Make ready 2 onions
3. Take 400 g red split lentils
4. Prepare 400 ml coconut milk
5. Make ready 800 ml water (boiling)
6. Prepare 1 tsp tomato puree
7. Take 2 tsp curry powder
8. Prepare 1/2 tsp chilli powder (or fresh chilli)
9. Take 1 vegetable stock cube
10. Get Pumpkin seeds
11. Make ready Salt, pepper, oil
12. Take To serve:
13. Prepare Coriander garnish (optional)
14. Get 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’s going to wrap it up for this special food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!