Butternut Squash Coconut Dal with Rice
Nutrition per serving
| Calories | 666 kcal |
| Protein | 24.8 g |
| Carbs | 110.2 g |
| Fats | 15.5 g |
| Saturated Fat | 4.2 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 3 g |
| Sugars | 17.5 g |
| Fiber | 13.4 g |
| Sodium | 113 mg |
Ingredients
| Butternut Squash | |
| Red Chilli Pepper | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Curry Powder | |
| Vegetable Stock (Unsalted) | |
| Coconut cream, canned, sweetened | |
| Red Split Lentils | |
| Fresh Coriander | |
| Pumpkin Seeds | |
| Olive Oil | |
| Basmati Rice |
1. Remove the skin/seeds from the butternut squash and chop a quarter of the squash into 2cm cubes.
2. Finely dice the chili
3. Chop the tomato into 2cm chunks
4. Rinse the lentils in sieve under cold running water for 30 seconds
5. Roughly chop the coriander
6. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain and set aside.
7. In a saucepan, heat 1/2 a tbsp of oil over medium heat. Add the chili to your taste/heat with the curry powder and cook for 30 seconds before adding the chopped tomatoes and continue to cook for 30 seconds.
8. Add the vegetable stock, creamed coconut, lentils and stir everything together to combine. Add the butternut squash and gently simmer for 10 minutes.
9. When the dahl is ready, season to taste with a pinch of salt and pepper, remove the pan from heat and stir in a tbsp of coriander.
10. Serve on a plate alongside the rice and the pumpkin seeds sprinkled over the top.