Tuesday, February 9, 2016

Butternut squash and coconut dal

This is a hearty, comforting vegan dish that is great served on its own or with rice. I had it with roasted vegetables on the side for some sweetness and texture (honey roasted carrots and parsnips, jus' sayin'!)


1 butternut squash (cut into chunks with peel on)

5 cloves garlic

Piece of ginger, about the size of top of thumb. 

Mustard seeds

Cumin seeds

1/2 red chilli

1 tin coconut milk

Red lentils

Vegetable stock

2 Limes


- Turn oven to 180C and roast squash for 40 mins or until soft. Once squash is cooked, set aside to cool
- Once cooled, add the squash to a blender with some of the coconut milk until it makes a thick sauce
- In a pot, sautthe garlic, ginger, chilli, mustard and cumin seeds seeds in some coconut oil on a low heat for 5 mins
- Add the dried lentils, squash, and liquids (stock and remaining coconut milk) to the pan
- With the lid on, leave the daal to simmer for 30/40 mins until lentils are cooked and the daal is the right consistency. About 10 mins before you turn the heat off, squeeze the juice of the limes into the pot along with the zest from 1.
- The lentils should have completely lost their shape and be a mushy consistency. The longer you leave it the thicker it will get - but I prefer it on the liquidy side!

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