Coconut Dhal
Directions
- 1Peel, deseed, and chop the butternut squash into small cubes. Dice the red onion and fresh chilli.
- 2Heat a large pot on medium heat with oil, garlic, red onion, and a pinch of salt and pepper. Cook for a couple of minutes.
- 3Add all of the spices, fresh chilli, and the lime juice and stir. Add the chopped butternut squash and fry for a couple of minutes.
- 4Add in the coconut milk, stock, and lentils. Mix thoroughly, bring to a boil, and reduce to a simmer.
Ingredients
- 1/2 large butternut squash
- 1 tbsp olive oil
- 3 garlic clove, crushed
- 1 medium red onion, diced
- salt (optional)
- pepper (optional)
- 1 tbsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 pinch chilli flakes
- 1/2 tsp ground coriander
- 1/2 fresh red chilli, deseeded and finely chopped
- 1/2 juice fresh lime juice
- 1 cup red split lentil
- 1 can coconut milk
- 400 ml vegetable stock
Equipment
saucepansharp knifechopping boardgarlic crusher
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