Recipe by Nutritiously Naughty
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Cooking method:
Ninja Zerostick Cookware
- Prep Time: 15 mins
- Total time: 1h 5 mins
- Skill Easy
- Serves 2 people
Coconut Dahl with Butternut Squash
Dahl is one of my favourite homemade comfort foods and it works so well with this roast butternut squash and the creamy coconut milk. Try serving it with some rice or gluten free naan.
Utensils required
Ingredients
- 200g red lentils
- 400ml water
- 1 tbsp frozen chopped ginger
- 1/2 tbsp frozen chopped red chilli
- 4 spring onions
- 1 x 400g tinned tomatoes, liquid drained out
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/2 tsp ground turmeric
- Pinch of salt
- 100ml coconut milk
- 1 tbsp tamari
For the squash
- 400g butternut squash
- 1/2 tbsp garlic infused olive oil
- 1/4 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp mustard seeds
- 1/2 tbsp tamari
- Fresh coriander
Cooking mode
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Method
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Step 1
Preheat the oven to 200oc and line a tray with greaseproof paper
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Step 2
Cut the squash into 1 inch chunks
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Step 3
Combine the squash with the remaining ingredients (except the fresh coriander)
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Step 4
Spread the squash out on the baking tray and cook for 30 minutes
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Step 5
Rinse the lentils, then add them to the pan with the water
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Step 6
Bring to the boil while adding the remaining dahl ingredients (except the coconut milk)
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Step 7
Reduce the pan to a simmer and cover for 15 minutes, stirring regularly
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Step 8
Add extra water 1 tbsp at a time if the mixture becomes too thick
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Step 9
After 10 minutes add the coconut milk and tamari
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Step 10
Remove from the heat
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Step 11
Serve topped with the butternut squash and fresh coriander sprinkled over
