January’s cold weather has left me craving hearty and tasty meals that warm me up and keep me full. Soups, stews and curries are my favourite dishes at this time of the year, so what better way to start 2020 than with a recipe for Butternut Squash, Coconut & Lentil Dal.
Dal (or daal) is the Indian name for dried, split pulses, but the word is also used to describe curries made from lentils. Dal is a staple dish across India and one that I love to eat whenever I revisit the country. It’s also a dish that I always order whenever I eat out in Indian restaurants, usually with a bowl of rice to accompany it, though flatbread works well too.
Making dal at home can be a little time-consuming, but it is not complicated. The secret to this dish lies in the quality of the ingredients you use: fresh, high quality spices from India are the best!
The added benefits of this butternut squash and coconut dal is that it is lactose free, vegetarian and vegan. The ideal dish if you are doing veganuary!
To prepare this Butternut Squash, Coconut & Lentil Dal I used this HelloFresh recipe. HelloFresh is a UK subscription service that delivers all the fresh ingredients and step-by-step recipe cards directly to your door. What I love about this company is that they foster close relationships with honest and trustworthy suppliers to source beautiful, quality ingredients to go in their boxes.
If you like cooking meals at home, but don’t have the time to source good ingredients at fair prices, then HelloFresh is perfect for you. Providing convenience and quality every week. If you’d like to try HelloFresh with a discount, click here. You will receive a Classic Box with 3 recipes for 2 people for just £3.33 per meal, saving £10 on your next delivery.
- 1/2 butternut squash
- 1 small white onion
- 1 tsp red chilli
- 2 vine tomatoes
- 1 tbsp curry powder
- 2 cups vegetable stock
- 1 can coconut milk
- 1 cup red split lentils
- 2 tbsp flour
- 3 tbsp fresh coriander
- 2 tbsp olive oil
- white rice or flatbread
To dismantle your butternut squash, chop it in half widthways to separate the top from the bulb at the bottom. Put the flat part of each half on the chopping board then slice downwards to remove the skin. Chop the bulb in half widthways and remove the seeds with a spoon. Finally chop half the squash into 2cm cubes (store the other half in the fridge or freezer).
Peel and cut the onion in half lengthways through the root. Slice the onion really thinly widthways into half moon shapes. Slice the chilli in half lengthways, remove the seeds and finely chop. Chop the tomatoes into 2cm chunks.
Boil the water to make the vegetable stock.
Heat 1 tablespoon of olive oil in a saucepan on medium heat and once hot, add as much chilli as you dare. Now add the curry powder. After 1 minute, add the tomato and cook for a further minute.
Add the stock to the tomato mixture. Add the coconut milk. Rinse the red lentils under water for a minute then add them too. Add the butternut squash and leave on a gentle simmer for 15 minutes.
Separate the onion slices. Toss them with the flour and a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a frying pan on medium-high heat until really hot. Fry off the onions until really crispy, then remove to kitchen towel.
Once the dal has thickened up, taste for seasoning and add salt if required. Stir through a few tablespoons of chopped coriander and sprinkle with the fried onions. Serve in big bowls, with white rice or warm flatbread.
Disclaimer: this post was written in collaboration with Hello Fresh. All views are my own.