Posted on November 22, 2021 by Emily Forbes
Thinking about what to eat for dinner for the week is a tedious task for most people I know, including me. During lockdown it became even more tedious when we had to think about what to eat for breakfast, lunch and dinner for 7 days and do the food shop accordingly. We let Gousto boxes take some of the hard work on for us. This coconut Dahl with butternut squash was one of their recipes that has now been one of my regular go-tos. You can always try this classic Dahl to mix it up.
- 1 lemon
- 100g red lentils
- 15g fresh root ginger
- 240g butternut squash (doesn’t have to be accurate, I use a half or a third depending on size) – peeled, deseeded and chopped into cubes
- 50g solid coconut cream
- 1 brown onion
- 1 garlic clove
- 10g coriander – chopped
- 1 tsp ground turmeric
- 1 Veg stock cube
- 1 can green lentils
- Oil for cooking
- Preheat oven to 200°C/180°C (fan).
- Peel and slice onion.
- Peel and crush/finely chop garlic.
- Peel ginger (scrape with teaspoon) and grate.
- Heat oil in a large pan, add half the onions with a pinch of salt and cook until softened.
- Meanwhile, add the remainder of the onions and butternut squash to a baking tray with a drizzle of oil, and shake to coat. Cook in the oven for 15-20 minutes until soft, turning once. Keep an eye on them and make sure not to burn them.
- Chop the coconut cream and add to 450ml boiling water with stock cube. Stir until dissolved.
- Rinse the red lentils.
- Once the onions have softened, add turmeric, garlic and ginger to the pan and stir until fragrant.
- Add red lentils, can of green lentils (no need to drain) and the coconut stock mix. Cook for 15-20mins until liquid is absorbed and lentils are cooked. Stirring frequently
- Once cooked, stir in half the coriander and half the lemon juice.
- Serve the coconut Dahl topped with roasted onion and butternut squash. Garnish with the rest of the coriander and serve with lemon wedge.