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:

  1. Peel and chop the butternut squash into small cubes
  2. Dice the red onion
  3. 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
  4. Add all the spices along with Jethros Red Chilli and Garlic Sauce, mix thoroughly
  5. Now add the cubed butternut squash, fry for a couple minutes
  6. Add in the coconut milk, water and lentils making sure to mix thoroughly
  7. 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.
  8. Serve on its own or with a side of rice. Top with fresh coriander, chilli and coconut flakes.
Posted by: Jethros on 15th February 2018 @ 2:23 pm
Filed under: Recipes,Tasty Ideas,Veggie Mains
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