About this recipe
Dahl is one of my favourite, to-go dinners when I need comfort food. Another great dish for using up the store cupboard ingredients and a few spices to create a quick and easy supper.
By dicing up the butternut squash into small chunks, they cook at the same time as the lentils, so you can just pop it all in at once and using coconut milk makes this dish really creamy.
This Dahl is delicious with some steamed green vegetables and some brown rice or flatbreads.
Photo credit: Hope Pointing
1 Tbsp coconut oil
2 Banana shallots, finely chopped
2 Cloves of garlic, crushed
1 Thumb sized piece of ginger, grated
½ Butternut squash, diced into 1cm chunks
1 Tbsp curry powder
1/2 Tbsp Garam Masala
1/2 Tsp dried chilli flakes
1/2 Tbsp boullion powder / vegetable stock
150g Red lentils
1 Tin coconut milk
Salt and pepper to taste
Fresh coriander, lime and green vegetables to serve
In a large pan, heat the coconut oil with the shallots, ginger and garlic. Cook for 5 minutes until soft.
Add in the spices and squash. Cook for a further 5 minutes, adding a little water to stop the spices or shallots catching.
Add in the lentils, coconut milk, stock and some black pepper.
Cook for 15-20 minutes until the lentils and squash are cooked through.
Once the Dahl is cooked, check for seasoning and add a little lime juice is needed.
Serve with brown rice, steamed greens, fresh coriander and a wedge of lime.