Coconut and apricots dahl

Not that simple but sooooo tasty.

Ingredients

- Butternut squash (1)
- Red Lentils (400 g)
- Onion (1)
- Garlic (4 cloves)
- Ginger (5 cm piece)
- Dry apricots (100 g)
- Coconut cream (250 g)
- Olive oil (150 ml)
- Vegetable stock (1.5 L)
- Cumin (3 tsp)
- Turmeric powder (2 tsp)
- Salt (1 tsp)
- Pepper (1/2 tsp)
Optional:
- Fresh coriander (25 g)

Instructions

For the butternut squash:
1. Pre-heat the oven at 190 C.
2. Cut the butternut squash in 1 cm cubes.
3. In a bowl put the cubes and 50 ml of olive oil and mix, then let them absorb the oil during 20 minutes.
4. Put the cubes on a baking tray and roast it in the oven 30 minutes.
For the dahl base:
1. Cut finely the onion, the garlic and grind the ginger.
2. In a large sauce pan, put 50 ml of olive oil and fry the garlic and the ginger at medium fire during 1 minute.
3. You can also put some coriander and cumin seeds (3 tsp each) at this step.
4. Add the onions and wait, until it begins to brown.
5. Add the lentil, the coconut cream and the vegetable stock.
6. Add cumin and turmeric powder.
7. When it begins to boil, reduce the fire and cover.
8. Let it cook for around 40 minutes (stir regularly to prevent sticking).
9. 5 minutes before the end, add the roasted butternut squash and the dried apricot (cut in 0.5 cm pieces).
For the coriander:
1. Grind finely the fresh coriander with 50 ml of olive oil.
2. Put the coriander oil on the dahl directly in your plate.

Notes

If like me, you like it thicker you can reduce the quantity of water (and vegetable stock) you use. You can add sunflower or pumpkin seeds at the last moment to bring a little bit of crunch.

Back

DOCUMENTS

USEFUL LINKS