Recipe of Gordon Ramsay Red Lentil & Butternut Squash Coconut Dal

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:

1. Make ready 1 butternut squash
2. Prepare 2 onions
3. Take 400 g red split lentils
4. Get 400 ml coconut milk
5. Take 800 ml water (boiling)
6. Make ready 1 tsp tomato puree
7. Make ready 2 tsp curry powder
8. Get 1/2 tsp chilli powder (or fresh chilli)
9. Make ready 1 vegetable stock cube
10. Prepare Pumpkin seeds
11. Take Salt, pepper, oil
12. Take To serve:
13. Get Coriander garnish (optional)
14. Make ready 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.

So that is going to wrap this up for this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!