Butternut Squash Coconut Dal with Warm Flatbreads and Onion Textures

Nutrition per serving

Calories922 kcal
Protein23 g
Carbs118 g
Fats43.2 g
Saturated Fat14.3 g
Monounsaturated Fat21.8 g
Polyunsaturated Fat4.3 g
Sugars41.5 g
Fiber14.2 g
Sodium260 mg

Ingredients

Butternut Squash
Onion
Red Chilli Pepper
Tomatoes, Vine Ripened (on the Vine)
Curry Powder
Vegetable Stock (Unsalted)
Coconut cream, canned, sweetened
Red Split Lentils
Wheat flour, white, all-purpose
Fresh Coriander
Chapati or Roti (Indian flat bread)
Pumpkin Seeds
Olive Oil
1. Preheat the oven to 100 C (210 F)

2. Remove the skin/seeds from the butternut squash and chop a quarter of the squash into 2cm cubes.

3. Peel/slice the onion into half-moon shapes and separate them

4. Finely dice ¼ tsp of chili

5. Chop the tomato into 2cm chunks

6. Rinse the lentils in sieve under cold running water for 30 seconds

7. Roughly chop the coriander

8. Bring 300ml of water to boil

9. In a saucepan, heat ½ 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.

10. Add the boiled water with ½ the stock pot, creamed coconut, lentils and stir everything together to combine. Add the butternut squash and gently simmer for 10 minutes.

11. Place the onions onto a plate and sprinkle over the flour and a pinch of salt and pepper.

12. Heat a tbsp of oil in a frying pan over medium heat. Add the onions and fry until very crispy. Transfer to a kitchen towel lined plate to absorb the excess oil.

13. Place the flat bread in the oven for 3 minutes to warm through, then remove from the oven and drizzle over a little olive oil and sprinkle over a pinch of chopped coriander.

14. 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.

15. Serve in a bowl with the crispy onions and pumpkin seeds sprinkled over the top and the flat bread on the side.