Red Lentil & Butternut Squash Coconut Dal
Red Lentil & Butternut Squash Coconut Dal

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, red lentil & butternut squash coconut dal. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
  1. Prepare butternut squash
  2. Take onions
  3. Prepare red split lentils
  4. Prepare coconut milk
  5. Take water (boiling)
  6. Take tomato puree
  7. Get curry powder
  8. Make ready chilli powder (or fresh chilli)
  9. Get vegetable stock cube
  10. Make ready Pumpkin seeds
  11. Prepare Salt, pepper, oil
  12. Take To serve:
  13. Take Coriander garnish (optional)
  14. Make ready 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 this up for this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!