Butternut Squash & Coconut Dhal Recipe

Butternut Squash & Coconut Dhal Recipe
Recipe by
4
Gluten Free, Vegan, Vegetarian, Dairy Free
STORAGE
Store in the fridge in sealed container

One of the best winter time plant-based supper dishes! Dhal is easy to make and once everything is in the pan its just a case of letting it cook. Perfect after a busy day and Lentils are not only filling but also packed with protein. Indigo Nutrition coconut milk powder is such a versatile ingredient to add to curries and soups and it gives this dhal recipe an extra creamy touch.


Ingredients
Method

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  1. Get making!
  2. Heat the oil in a large pan, add the onion and cook for 5 minutes.
  3. Add the garlic, squash cubes, spices and seasoning and continue cooking for a further 5 minutes.
  4. Stir in the red lentils, hot water and coconut milk powder, bring to the boil and simmer for 20 minutes.
  5. Stir in the spinach leaves and allow to wilt. You should have quite a thick consistency and the lentils and squash should be soft. Pour into a large serving bowl and sprinkle over sesame seeds.
  6. Serve alongside cooked red rice and enjoy!
15 November 2018 - 1:51pm

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