Butternut Squash & Coconut Dhal

Name: Butternut Squash & Coconut Dhal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: indian

James Wythe

This dhal is so simple to make, very family friendly and tastes absolutely amazing. It will quickly become one of your favourite recipes and in your weekly meal rota. It’s packed full of flavour, and only needs 1 pot so it saves on the washing up.

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Ingredients

red split lentils 250 g
butternut squash 1 (chopped)
red onion 1 (diced)
garlic cloves 3 (crushed)
lime 1
mixed chillies 10 g (chopped)
ground turmeric 1 tbsp
cayenne pepper 1 tsp
paprika 1 tsp
chilli flakes pinch
ground coriander ½ tsp
basmati rice 240 g
vegetable stock cube 1
coconut milk 800 g

Method

Soak the lentils in water. Peel and chop the butternut squash into small cubes. Dice the red onion. Crush the garlic. Juice half the lime and cut the other half into wedges. Finely chop the chilli - if you prefer less heat you can remove the seeds.
Heat a dash of oil in a large pan on a medium heat . Add the red onion and garlic, with a pinch of salt and pepper.
Stir in all the dried spices, fresh chilli, lime juice and butternut squash. Mix thoroughly and cook for 5 minutes.
Make the vegetable stock cube up with 100ml boiling water per serving. Drain the lentils.
Cook the rice according to the packet instructions.
Add the coconut milk, vegetable stock and lentils. Bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally,
Serve the dhal with the rice and lime wedges on the side and enjoy!

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Butternut Squash & Coconut Dhal

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