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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 Healthy Eating Can Be An Easy Choice.
Healthy eating is today a good deal more popular than it used to be and rightfully so. There are many illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Even though we’re incessantly being advised 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 a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, just making some minor changes can positively affect day-to-day eating habits.
One way to approach this to begin seeing some results is to realize that you do not need to alter everything instantly or that you need to entirely do away with certain foods from your diet. It’s not a bad idea if you wish to make major changes, but the most vital thing is to step by step switch to making healthier eating choices. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds get used to the change. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate previously.
All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to red lentil & butternut squash coconut dal recipe. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Red Lentil & Butternut Squash Coconut Dal:
- Use 1 butternut squash
- Provide 2 onions
- Take 400 g red split lentils
- Get 400 ml coconut milk
- You need 800 ml water (boiling)
- Take 1 tsp tomato puree
- You need 2 tsp curry powder
- Get 1/2 tsp chilli powder (or fresh chilli)
- Use 1 vegetable stock cube
- Take Pumpkin seeds
- You need Salt, pepper, oil
- You need To serve:
- Provide Coriander garnish (optional)
- Get 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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