Coconut Dahl with Butternut Squash
Dahl is one of my favourite homemade comfort foods and it works so well with this roast butternut squash and the creamy coconut milk. Try serving it with some rice or gluten free naan.
Ingredients
- 7oz red lentils
- 14fl. oz water
- 1 tbsp frozen chopped ginger
- 1/2 tbsp frozen chopped red chilli
- 4 spring onions
- 1 x 400g tinned tomatoes, liquid drained out
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/2 tsp ground turmeric
- Pinch of salt
- 3.5fl. oz coconut milk
- 1 tbsp tamari
For the squash
- 14oz butternut squash
- 1/2 tbsp garlic infused olive oil
- 1/4 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp mustard seeds
- 1/2 tbsp tamari
- Fresh coriander
Instructions
Step 1
Preheat the oven to 200oc and line a tray with greaseproof paper
Step 2
Cut the squash into 1 inch chunks
Step 3
Combine the squash with the remaining ingredients (except the fresh coriander)
Step 4
Spread the squash out on the baking tray and cook for 30 minutes
Step 5
Rinse the lentils, then add them to the pan with the water
Step 6
Bring to the boil while adding the remaining dahl ingredients (except the coconut milk)
Step 7
Reduce the pan to a simmer and cover for 15 minutes, stirring regularly
Step 8
Add extra water 1 tbsp at a time if the mixture becomes too thick
Step 9
After 10 minutes add the coconut milk and tamari
Step 10
Remove from the heat
Step 11
Serve topped with the butternut squash and fresh coriander sprinkled over