Butternut squash and coconut milk Dahl recipe
Try our Butternut squash and coconut milk Dahl recipe, a tasty and nutritious meal that takes very little effort to prepare.
Dahl is a traditional Indian dish. Mainly made of legumes, usually lentils or chickpeas, Dahl is rich in plant-based proteins, iron and magnesium. In India, it's served as a main dish, accompanied by rice and Naan bread.
Ingredients for the coconut milk Dahl recipe
- 1 chopped onion
- 2 cups Butternut squash, cut into small cubes
- 1 cup zucchini, cut into small cubes
- 1 tbsp butter or vegetable oil
- Salt and pepper to taste
- 2 garlic cloves, chopped
- 1 tbsp ginger, chopped
- 1 tbsp Garam Masala
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 pinch ground coriander
- 1 pinch cayenne pepper
- 1 can of 400 ml of coconut milk
- 2 cups vegetable broth
- 1 can of chickpeas of 398ml
- Fresh coriander (optional)
Preparation for the coconut milk Dahl recipe
In a saucepan, brown the onion and squash cubes in butter or oil for 5 minutes over medium-high heat. Add salt and pepper.
Add the garlic, ginger, spices and cook, stirring frequently, for 1 minute.
Add the coconut milk, vegetable broth and chickpeas. Bring to a boil.
Simmer gently, uncovered, stirring frequently, for about 20 minutes or until squash cubes and lentils are very tender.
Top with fresh cilantro. Serve with naan bread or basmati rice and seasonal vegetables.
A recipe from Earth's Choice
