Easiest Way to Prepare Quick Red Lentil & Butternut Squash Coconut Dal

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Red Lentil & Butternut Squash Coconut Dal is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to 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. Take butternut squash
2. Make ready onions
3. Get red split lentils
4. Take coconut milk
5. Take water (boiling)
6. Take tomato puree
7. Prepare curry powder
8. Make ready chilli powder (or fresh chilli)
9. Get vegetable stock cube
10. Get Pumpkin seeds
11. Get Salt, pepper, oil
12. Make ready To serve:
13. Take Coriander garnish (optional)
14. Take 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 it up for this special food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!