I have to give credit to HelloFresh for this delicious, nutrition-packed recipe.
This simple dinner is brimming with incredible flavours like warming butternut squash, fresh coriander and zingy chilli that make up a fantastic, crowd-pleasing vegetarian dinner! Plus, I love the mix of textures, from crunchy onion and seeds to soft, doughy flatbread.
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Coconut Dal with Roasted Butternut Squash Recipe
Serves 8
Ingredients:
1.2kg Butternut Squash
400g Red Split Lentils
8 Flatbreads
2 Onion
8 Vine Tomatoes
4 Vegetable Stock Pot
4 tbsp Curry Powder
2 Red Chilli
2 Bunch of Coriander
800ml Coconut Milk
64g Plain Flour
15g Pumpkin Seeds
200ml Water
Method
Preheat your oven to 200C
Halve your butternut squash without peeling and remove the seeds
Chop it into chunks about 1cm x 1cm then toss in oil, half the curry powder, salt and pepper
Roast on a baking tray for 25 minutes
Halve the onions and slice into half-moon shapes
Chop the coriander, tomato and chilli (deseeding the chilli first) and boil the water
Heat some oil in a sauce pan on a medium heat, adding the chilli and remaining curry powder
After 1 minute add the tomato, then a minute later add the water, stock and coconut milk
Rinse the lentils under water for 1 minute then add to the pan
Simmer for 15 minutes, stirring occasionally
Toss your onion slices in flour with salt and pepper then add to a frying pan on high heat with oil
Fry until crispy, then remove to kitchen paper
Warm the flatbreads for 3-4 minutes in the oven then drizzle with oil and sprinkle over some of the coriander
Stir the remaining coriander into the dal
Serve with the roasted squash and flatbread, topping with the crispy onions and pumpkin seeds
