Best Advice to Serving Appetizing Red Lentil & Butternut Squash Coconut Dal
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To cook an unforgettable Red Lentil & Butternut Squash Coconut Dal, below are the components needed:
- Use 1 of butternut squash.
- Prepare 2 of onions.
- Provide 400 g of red split lentils.
- You need 400 ml of coconut milk.
- Get 800 ml of water (boiling).
- Prepare 1 tsp of tomato puree.
- Use 2 tsp of curry powder.
- Use 1/2 tsp of chilli powder (or fresh chilli).
- Prepare 1 of vegetable stock cube.
- Take of Pumpkin seeds.
- Provide of Salt, pepper, oil.
- Prepare of To serve:.
- Use of Coriander garnish (optional).
- Get of Plain naan bread.
After preparing the materials, next you are ready to cook your tasty Red Lentil & Butternut Squash Coconut Dal by following the procedures on this section:
- 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..
Recipe : Red Lentil & Butternut Squash Coconut Dal
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