Step-by-Step Guide to Make Any-night-of-the-week Red Lentil & Butternut Squash Coconut Dal

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life. They’re nice and they look wonderful.

To get started 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 cook it.

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

1. Prepare 1 butternut squash
2. Make ready 2 onions
3. Prepare 400 g red split lentils
4. Make ready 400 ml coconut milk
5. Get 800 ml water (boiling)
6. Take 1 tsp tomato puree
7. Take 2 tsp curry powder
8. Get 1/2 tsp chilli powder (or fresh chilli)
9. Make ready 1 vegetable stock cube
10. Take Pumpkin seeds
11. Take Salt, pepper, oil
12. Get To serve:
13. Make ready 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 this up with this exceptional food red lentil & butternut squash coconut dal recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be 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. Thanks again for reading. Go on get cooking!