Easiest Way to Prepare Jamie Oliver Red Lentil & Butternut Squash Coconut Dal

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, red lentil & butternut squash coconut dal. It is 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 meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook that.

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

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