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Before you jump to Red Lentil & Butternut Squash Coconut Dal recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons for doing this. Poor diet is one factor in health conditions such as heart disease and hypertension which can place a drain on the economy. Even though we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several small changes that can start to make a positive impact to our everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably buy many food items out of habit. For example, most likely you have never checked the box of your favorite cereal to find out its sugar content. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one modest change to your diet has been achieved.
Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to red lentil & butternut squash coconut dal recipe. To cook red lentil & butternut squash coconut dal you need 14 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- You need butternut squash
- You need onions
- Take red split lentils
- Take coconut milk
- Provide water (boiling)
- Get tomato puree
- Provide curry powder
- You need chilli powder (or fresh chilli)
- Prepare vegetable stock cube
- You need Pumpkin seeds
- Use Salt, pepper, oil
- Use To serve:
- Prepare Coriander garnish (optional)
- Prepare Plain naan bread
Steps to make Red Lentil & Butternut Squash Coconut Dal:
- Peel and chop the butternut squash into small squares. Add a small amount of olive oil to two baking trays and split the squash over the two trays so they are a single layer. Season with salt and pepper, and half a teaspoon of curry powder per tray. Mix with your hands an out in the oven for 45mins at 210c. (Or cook until they are just starting to brown on the outside).
- Meanwhile, chop the onion into small squares. Add to a large frying pan with a small amount of oil. Cook for 2 mins on medium heat. Add the remaining teaspoon of curry powder, tomato puree and chilli powder. Stir to coat the onion and cook for a further two mins.
- Next add the water, coconut milk, stock cube and lentils. Stir well and leave to cook for 30mins on a low heat. Stir occasionally to prevent it catching.
- Once both the dal and squash is cooked, check seasoning and add more pepper or chilli to taste. Add the squash to the dal and sprinkle with pumpkin seeds. Garnish with coriander and serve with naans.
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