Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of current trending foods on earth. It's easy, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something which I've loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. {Take 1 of butternut squash.
2. {Make ready 2 of onions.
3. {Take 400 g of red split lentils.
4. {Take 400 ml of coconut milk.
5. {Make ready 800 ml of water (boiling).
6. {Take 1 tsp of tomato puree.
7. {Get 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. {Take of Pumpkin seeds.
11. {Get of Salt, pepper, oil.
12. {Take of To serve:.
13. {Take of Coriander garnish (optional).
14. {Make ready 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 with 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 is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!