Sides, Vegan

Coconut Dahl with Butternut Squash

Cooking method:

Ninja Foodi 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.

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

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Preheat the oven to 200oc and line a tray with greaseproof paper

  • Step 2

    Cut the squash into 1 inch chunks

  • Step 3

    Combine the squash with the remaining ingredients (except the fresh coriander)

  • Step 4

    Spread the squash out on the baking tray and cook for 30 minutes

  • Step 5

    Rinse the lentils, then add them to the pan with the water

  • Step 6

    Bring to the boil while adding the remaining dahl ingredients (except the coconut milk)

  • Step 7

    Reduce the pan to a simmer and cover for 15 minutes, stirring regularly

  • Step 8

    Add extra water 1 tbsp at a time if the mixture becomes too thick

  • Step 9

    After 10 minutes add the coconut milk and tamari

  • Step 10

    Remove from the heat

  • Step 11

    Serve topped with the butternut squash and fresh coriander sprinkled over

English