Step-by-Step Guide to Prepare Speedy Red Lentil & Butternut Squash Coconut Dal

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my whole life.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:

1. Take 1 butternut squash
2. Get 2 onions
3. Prepare 400 g red split lentils
4. Make ready 400 ml coconut milk
5. Make ready 800 ml water (boiling)
6. Get 1 tsp tomato puree
7. Take 2 tsp curry powder
8. Take 1/2 tsp chilli powder (or fresh chilli)
9. Get 1 vegetable stock cube
10. Prepare Pumpkin seeds
11. Get Salt, pepper, oil
12. Make ready To serve:
13. Prepare Coriander garnish (optional)
14. Get Plain naan bread

Instructions 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 is going to wrap it up with this exceptional food red lentil & butternut squash coconut dal recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!