Red lentil, Squash and Coconut Daal is your perfect meal if you don’t want to eat meat for the day or if your vegetarian. This also can serves as your healthy option if you are thinking about what to eat next. The flavors and combination of lentil, squash and coconut will not disappoint you. This recipe is good for 4-6 persons so try it now and share your creation to your family!
Recipe of Red lentil, Squash and Coconut Daal
Ingredients:
- 850g butternut squash, peeled and cut into small cubes
- 90ml olive oil
- 2 brown onions, finely diced
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1/2 tbsp ground cumin
- 2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp cayenne pepper
- 2 L vegetable stock
- 400ml coconut milk
- 400g red lentils, uncooked, rinsed and drained
- 2 tbsp roughly chopped coriander
- 100g kale, roughly chopped
- Pumpkin seeds (for garnish)
- Salt and pepper (to taste)
Procedures:
- Preheat oven to 200 degrees Celsius
- Line a baking tray with baking parchment
- On the tray toss together the squash and 60ml of the oil, season and roast for 15 minutes, stirring half way through
- Heat the remaining oil in a large saucepan over a medium heat, then add the onions and cook for 4 minutes or until softened an translucent
- Stir in the garlic, ginger, and all the red spices, and cook for a further 2 minutes or until the spices are aromatic
- Pour in the stock, coconut milk an red lentils
- Bring to the boil, then stir in the roasted butternut squash
- Reduce to a simmer and leave to bubble away for 30 minutes (stirring occasionally) or until the daal is thick an the lentils are cooked
- Remove from the heat and stir in the coriander and kale
- Serve with coriander and sprinkle the pumpkin seeds
Enjoy!