Recipe of Speedy Red Lentil & Butternut Squash Coconut Dal
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We hope you got insight from reading it, now let’s go back to red lentil & butternut squash coconut dal recipe. To make red lentil & butternut squash coconut dal you only need 14 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Red Lentil & Butternut Squash Coconut Dal:
- Take of butternut squash.
- You need of onions.
- Take of red split lentils.
- Take of coconut milk.
- You need of water (boiling).
- Provide of tomato puree.
- Get of curry powder.
- Provide of chilli powder (or fresh chilli).
- Use of vegetable stock cube.
- Use of Pumpkin seeds.
- Take of Salt, pepper, oil.
- Get of To serve:.
- Prepare of Coriander garnish (optional).
- Prepare of 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..
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