Spinach coconut dhal with butternut squash

Name: How to cook Spinach coconut dhal with butternut squash - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Spinach coconut dhal with butternut squash

During a recent trip to Cornwall, I had lunch at an awesome beach shack called The Hidden Hut. I had a yummy spinach dhal which inspired me to try and make one of my own. I was really pleased with the results. The only thing missing was mustard seeds which were a distinct flavour in the one I had for lunch. Sadly I didn’t have any so I added a bit of cayenne pepper for heat. Not quite the original but still deliciously comforting.

Ingredient

Food ration :

4 people

Cooking time :

40 minutes

250 g

red lentils

400 ml

coconut milk

250 ml

water

medium onion finely chopped

2 cloves

garlic finely chopped

1 knob

ginger finely chopped

1 tsp

garam masala (I used a sweet one)

1 1/2 tsp

turmeric

1 tsp

ground cumin

1 tsp

ground coriander

1/2 tsp

cayenne pepper

1/2

medium butternut squash chopped into small cubes

cherry tomatoes quartered

15 g

chopped fresh coriander

10 g

chopped fresh basil

150 g

spinach sliced

Cooking instructions

* Step 1

Rinse the lentils in cold water, and chop the onion, garlic and ginger

* Step 2

Heat 1 tbsp oil in a saucepan with a lid. Fry the onion, garlic and ginger until soft. The add the dried spices and fry until fragrant.

* Step 3

Add the lentils and small squash cubes and coat in the spice mixture. Then add the coconut milk and water. Bring to the boil. Season with salt and pepper. Add the tomatoes and cover the pan with a lid. Simmer on a very low heat for 20 mins.