Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, red lentil & butternut squash coconut dal. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you can achieve it.

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

1. {Get 1 of butternut squash.
2. {Get 2 of onions.
3. {Get 400 g of red split lentils.
4. {Get 400 ml of coconut milk.
5. {Take 800 ml of water (boiling).
6. {Get 1 tsp of tomato puree.
7. {Take 2 tsp of curry powder.
8. {Make ready 1/2 tsp of chilli powder (or fresh chilli).
9. {Take 1 of vegetable stock cube.
10. {Prepare of Pumpkin seeds.
11. {Get of Salt, pepper, oil.
12. {Take of To serve:.
13. {Make ready of Coriander garnish (optional).
14. {Get of Plain naan bread.

Instructions 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 for this special food red lentil & butternut squash coconut dal recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget 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!