Recipe of Any-night-of-the-week Red Lentil & Butternut Squash Coconut Dal

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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 Green Living In The Kitchen Could save you Dollars.

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Start out with changing the light bulbs. This will go outside of the kitchen, nonetheless that is okay. The typical light bulbs are the incandescent style, which must be replaced with compact fluorescent lightbulbs, which save energy. They cost a small amount more at first, but they last ten times longer, and use much less electricity. Changing the light bulbs would keep a great deal of bulbs out of the landfills, which is good. Coupled with different light bulbs, you have to learn to leave the lights off if they are not needed. The family spends a lot of time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in some other rooms, not simply the kitchen. Do an exercise if you like; take a look at the amount of electricity you can save by turning the lights off whenever you don't need them.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all accomplish, without difficulty. It's concerning being sensible, most of the time.

We hope you got benefit 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 cook that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:

1. Prepare 1 of butternut squash.
2. Take 2 of onions.
3. Prepare 400 g of red split lentils.
4. You need 400 ml of coconut milk.
5. You need 800 ml of water (boiling).
6. Use 1 tsp of tomato puree.
7. You need 2 tsp of curry powder.
8. Get 1/2 tsp of chilli powder (or fresh chilli).
9. You need 1 of vegetable stock cube.
10. Prepare of Pumpkin seeds.
11. Take of Salt, pepper, oil.
12. You need of To serve:.
13. Take of Coriander garnish (optional).
14. Get of Plain naan bread.

Instructions to make Red Lentil & Butternut Squash Coconut Dal:

1. 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)..
2. 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..
3. 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..
4. 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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