Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Red Lentil & Butternut Squash Coconut Dal is something that I've loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. {Prepare 2 of onions.
3. {Take 400 g of red split lentils.
4. {Get 400 ml of coconut milk.
5. {Make ready 800 ml of water (boiling).
6. {Take 1 tsp of tomato puree.
7. {Make ready 2 tsp of curry powder.
8. {Make ready 1/2 tsp of chilli powder (or fresh chilli).
9. {Make ready 1 of vegetable stock cube.
10. {Prepare of Pumpkin seeds.
11. {Prepare of Salt, pepper, oil.
12. {Make ready of To serve:.
13. {Take of Coriander garnish (optional).
14. {Make ready of Plain naan bread.

Steps 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..

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