Coconut milk and butternut squash dahl
Prep Time
Cooking Mode
1 onion chopped
500 ml cup butternut squash, cut into small cubes
15 ml Tbsp canola oil
to taste Salt (to taste)
to taste Pepper (to taste)
2 cloves of garlic, minced
15 ml Tbsp freshly minced ginger
15 ml Tbsp garam masala
10 ml tsp ground turmeric
5 ml tsp ground cumin
5 ml tsp ground coriander
a pinch cayenne pepper
400 ml cup coconut milk
500 ml cup vegetable broth
375 ml cup red lentils
to taste fresh cilantro
4 naan breads
1 onion chopped
500 ml cup butternut squash, cut into small cubes
15 ml Tbsp canola oil
to taste Salt (to taste)
to taste Pepper (to taste)
2 cloves of garlic, minced
15 ml Tbsp freshly minced ginger
15 ml Tbsp garam masala
10 ml tsp ground turmeric
5 ml tsp ground cumin
5 ml tsp ground coriander
a pinch cayenne pepper
400 ml cup coconut milk
500 ml cup vegetable broth
375 ml cup red lentils
to taste fresh cilantro
4 naan breads
Directions
1In a saucepan set over medium-high heat, sauté onion and squash cubes in oil for 5 minutes. Season with salt and pepper.
2Add garlic, ginger and spices and cook for 1 minute, stirring. Add coconut milk, vegetable broth and lentils and bring to a boil.
3Simmer, uncovered, stirring frequently for about 20 minutes or until squash cubes and lentils are very tender.
4Garnish with fresh cilantro. Serve with naan bread.
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Personal Note
Personal Note