Butternut squash and Coconut Dhal

Serves: 4-5 Prep: 5 minutes Cooking: 35 minutes
Gluten Free-Dairy Free-Vegan-Vegetarian
Try making this simple butternut squash and coconut dhal, using a splash of Jethros Red Chilli and Garlic Sauce for a delicious, healthy, cheap and convenient meal! Perfect for batch cooking and is a cheap recipe (around £2.00 per portion)
Ingredients:
- 1/2 large butternut squash (roughly 500g peeled and chopped into cubes)
- 1 tablespoon coconut oil
- 1 red onion diced
- 1 tablespoon turmeric
- 1/2 teaspoon coriander
- Tablespoon Jethro’s Red Chilli and Garlic Sauce (add more depending on spice)
- 180g red split lentils
- 1 can coconut milk
- 250ml water
- Salt & Pepper
Method:
- Peel and chop the butternut squash into small cubes
- Dice the red onion
- Cook the onion in a large pan on a medium heat with the coconut oil and a pinch of salt and pepper for a few minutes
- Add all the spices along with Jethros Red Chilli and Garlic Sauce, mix thoroughly
- Now add the cubed butternut squash, fry for a couple minutes
- Add in the coconut milk, water and lentils making sure to mix thoroughly
- Bring to a boil and reduce to a simmer for 30 minutes, make sure to regularly stir. If it becomes thick, add a little more water.
- Serve on its own or with a side of rice. Top with fresh coriander, chilli and coconut flakes.