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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 Ways To Live Green And Spend less Money In The Kitchen.
Remember when the only individuals who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won't be able to fix the problems of the environment. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, generally in the kitchen.
A massive amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.
From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably easy to live green, after all. A lot of it is basically making use of common sense.
We hope you got insight from reading it, now let's go back to red lentil & butternut squash coconut dal recipe. To make red lentil & butternut squash coconut dal you need 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Red Lentil & Butternut Squash Coconut Dal:
- You need 1 of butternut squash.
- Get 2 of onions.
- Prepare 400 g of red split lentils.
- Prepare 400 ml of coconut milk.
- Prepare 800 ml of water (boiling).
- Use 1 tsp of tomato puree.
- Prepare 2 tsp of curry powder.
- Take 1/2 tsp of chilli powder (or fresh chilli).
- Provide 1 of vegetable stock cube.
- Take of Pumpkin seeds.
- Provide of Salt, pepper, oil.
- Use of To serve:.
- You need of Coriander garnish (optional).
- Prepare of 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..
They pack health-promoting polyphenols and may reduce several heart. Lentil is one of the oldest domesticated crops. Originating in south-west Asia, lentil has been a staple food since the beginning of agriculture. Lentils grown in Australia are divided into two groups - red and green - based on cotyledon colour. Each type has a distinct end uses and different markets.
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