Hello, I’m Marie. Today, I’m gonna show you how to prepare red lentil & butternut squash coconut dal recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Red Lentil & Butternut Squash Coconut Dal Recipe
Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is 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 have to first prepare a few ingredients. You can cook 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:
- Take 1 butternut squash
- Take 2 onions
- Make ready 400 g red split lentils
- Make ready 400 ml coconut milk
- Prepare 800 ml water (boiling)
- Make ready 1 tsp tomato puree
- Get 2 tsp curry powder
- Get 1/2 tsp chilli powder (or fresh chilli)
- Get 1 vegetable stock cube
- Prepare Pumpkin seeds
- Make ready Salt, pepper, oil
- Take To serve:
- Prepare Coriander garnish (optional)
- Make ready 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 is going to wrap it up with this exceptional dish red lentil & butternut squash coconut dal recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in 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. Let’s cook!
