halfbakedharvest4.5
Harvest Tomato and Butternut Squash Dal
This dal is lightly spiced and full of fresh flavors
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the ginger and garlic. Cook until fragrant, about ⏱️ 2 minutes. Stir in the curry powder and red pepper flakes and cook another minute. Slowly add the water. Add the curry paste, lentils, butternut, and 1 cup tomatoes. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low, cover and simmer ⏱️ 20-30 minutes, until the lentils are soft and the tomatoes have burst.2. Meanwhile, make the spiced oil. Heat the coconut oil, ginger, cumin, mustard seeds, red pepper flakes, and the remaining 1/2 cup of tomatoes in a medium skillet over medium heat. Cook until the spices are fragrant and the tomatoes have burst, about ⏱️ 10 minutes. Season with salt. 3. Remove the dal from the heat and stir in the cilantro. Taste and season with salt if needed. 4. To serve, spoon the dal over bowls of rice. Top as desired with cilantro, spiced oil, and pomegranates. Serve with Naan on the side. Enjoy!
garlic, smashed2 clovescurry paste2 tablespoonsmustard seeds1 teaspoonnaan, rice, and pomegranate, for serving
Nutrition Facts
calories
324 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
11 g
sugar Content
3 g
sodium Content
69 mg
protein Content
9 g
carbohydrate Content
27 g
saturated Fat Content
8 g
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