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Red Lentil & Butternut Squash Coconut Dal
Red Lentil & Butternut Squash Coconut Dal

Before you jump to Red Lentil & Butternut Squash Coconut Dal recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, mainly in the kitchen.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen by itself provides you with many small means by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. It’s about being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to red lentil & butternut squash coconut dal recipe. To cook red lentil & butternut squash coconut dal you only need 14 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Red Lentil & Butternut Squash Coconut Dal:
  1. Take 1 butternut squash
  2. Take 2 onions
  3. Get 400 g red split lentils
  4. Prepare 400 ml coconut milk
  5. Get 800 ml water (boiling)
  6. Get 1 tsp tomato puree
  7. Use 2 tsp curry powder
  8. Prepare 1/2 tsp chilli powder (or fresh chilli)
  9. Provide 1 vegetable stock cube
  10. Use Pumpkin seeds
  11. Take Salt, pepper, oil
  12. Get To serve:
  13. Take Coriander garnish (optional)
  14. Use 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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