Here at the Earth Conscious family we like to do what we can, when we can, in order to tread gently on this Earth and that includes what we eat. We try to eat a plant based diet as much as possible using Organic ingredients where possible. Every now and again we stumble across a recipe that is really worth sharing and this is definitely one of those.
Originally this came from a Hello Fresh box that we had subscribed to for Vegetarian Recipe inspiration without having to think too hard. Here's our simplified down version.
Butternut Squash (chopped into 1cm pieces no need to peel)
2 tbsp Curry Powder
1 Onion (sliced)
1 Red Chilli (chopped finely)
4 Tomatoes (chopped)
1 Bunch Coriander (chopped)
Vegetable Stock (cube or homemade)
400ml Coconut Milk
200g Red Split Lentils
Place chopped Butternut Squash on a baking tray, sprinkle with olive oil and 1tbsp of Curry Powder. Cook in the oven for about 25 mins until soft.
Meanwhile heat a splash of oil in a pan and add 1tbsp Curry Powder and the Chilli. Cook for about a minute. Add the onions. Add the chopped tomatoes, Vegetable stock cube, coconut milk and the red lentils.
Add approximately 100ml of boiling water and keep adding water as necessary so that the lentils cook down. Don't cook it too quickly as you don't want the lentils to burn on the bottom of the pan. Just simmer slowly until the lentils are are soft and stir as required.
When ready, add the Squash from the oven and stir through the Dal mixture. Add Chopped Coriander and serve with warm Naan Breads/Flat Breads.