Red Lentil & Butternut Squash Coconut Dal

Name: Red Lentil & Butternut Squash Coconut Dal
Cuisine: British
Ingredients: 1 butternut squash; 2 onions; 400 g red split lentils; 400 ml coconut milk; 800 ml water (boiling); 1 tsp tomato puree; 2 tsp curry powder; 1/2 tsp chilli powder (or fresh chilli); 1 vegetable stock cube; Pumpkin seeds; Salt, pepper, oil; Coriander garnish (optional); Plain naan bread

Emma @cook_16082990

Serves 4! Vegan & gluten free as an added bonus!

Emma @cook_16082990

Serves 4! Vegan & gluten free as an added bonus!

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Ingredients

1butternut squash
2onions
400 gred split lentils
400 mlcoconut milk
800 mlwater (boiling)
1 tsptomato puree
2 tspcurry powder
1/2 tspchilli powder (or fresh chilli)
1vegetable stock cube
Pumpkin seeds
Salt, pepper, oil
To serve:
Coriander garnish (optional)
Plain naan bread

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Steps

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.