Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of current trending foods in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions every day. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my whole life. They are fine and they look wonderful.

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

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

1. {Get 1 of butternut squash.
2. {Get 2 of onions.
3. {Prepare 400 g of red split lentils.
4. {Get 400 ml of coconut milk.
5. {Prepare 800 ml of water (boiling).
6. {Get 1 tsp of tomato puree.
7. {Make ready 2 tsp of curry powder.
8. {Prepare 1/2 tsp of chilli powder (or fresh chilli).
9. {Get 1 of vegetable stock cube.
10. {Make ready of Pumpkin seeds.
11. {Take of Salt, pepper, oil.
12. {Get of To serve:.
13. {Get 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 it up for this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!