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Butternut Squash Dhal
This dhal is a perfect, warming dinner for any autumn night. The soft butternut squash adds a delicious flavour to the creamy lentils, and tastes delicious with the slight kick of spice.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat the oven to 200c, fan setting.
2
Peel and dice the butternut squash into pieces (about 2cm) and place onto a baking tray. Mix with a drizzle of olive oil and a pinch of salt and cook for ⏱️ 35-40 minutes until soft - you want them to be falling apart by the time they come out of the oven.
butternut squash1drizzle of olive oil
3
Peel and dice the onions and garlic. Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion and garlic and a pinch of salt, cook for ⏱️ 5-10 minutes until soft.
onion1garlic2 clovesdrizzle of olive oil
4
Add the turmeric, coconut sugar, ginger and curry powder and cook for 2 more minutes, before adding the lentils, coconut milk, tinned tomatoes and lime juice. Cook for ⏱️ 20 minutes until the lentils become soft.
ground turmeric1 teaspooncoconut sugar1 teaspoonground ginger0.5 teaspooncurry powder1 tablespoonlime1
5
Once the lentils feel soft, add the roasted butternut squash and mash it in using the mixing spoon.
butternut squash1
6
Deseed the red pepper and cut into bite sized chunks. Mix the pieces through the dahl and heat for a further few minutes before serving.
red pepper1
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