Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something that I've loved my entire life.

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