Recipe of Gordon Ramsay Red Lentil & Butternut Squash Coconut Dal

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:

1. Make ready 1 butternut squash
2. Prepare 2 onions
3. Get 400 g red split lentils
4. Make ready 400 ml coconut milk
5. Get 800 ml water (boiling)
6. Make ready 1 tsp tomato puree
7. Make ready 2 tsp curry powder
8. Get 1/2 tsp chilli powder (or fresh chilli)
9. Get 1 vegetable stock cube
10. Make ready Pumpkin seeds
11. Take Salt, pepper, oil
12. Make ready To serve:
13. Make ready Coriander garnish (optional)
14. Get Plain naan bread

Instructions to make Red Lentil & Butternut Squash Coconut Dal:

1. Peel and chop the butternut squash into small squares. Add a small amount of olive oil to two baking trays and split the squash over the two trays so they are a single layer. Season with salt and pepper, and half a teaspoon of curry powder per tray. Mix with your hands an out in the oven for 45mins at 210c. (Or cook until they are just starting to brown on the outside).
2. Meanwhile, chop the onion into small squares. Add to a large frying pan with a small amount of oil. Cook for 2 mins on medium heat. Add the remaining teaspoon of curry powder, tomato puree and chilli powder. Stir to coat the onion and cook for a further two mins.
3. Next add the water, coconut milk, stock cube and lentils. Stir well and leave to cook for 30mins on a low heat. Stir occasionally to prevent it catching.
4. Once both the dal and squash is cooked, check seasoning and add more pepper or chilli to taste. Add the squash to the dal and sprinkle with pumpkin seeds. Garnish with coriander and serve with naans.

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