Harvest Dal: Creamy Squash & Tomato Dream
A creamy, flavorful squash dal featuring ginger, garlic, and a hint of spice for a comforting meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 inch fresh ginger, thinly sliced
- 2 cloves garlic, smashed
- 1 tablespoon yellow curry powder
- 1/2 teaspoon crushed red pepper flakes
- 3 1/2 cups water
- 2 tablespoons curry paste
- 1 cup red lentils
- 2 cups cubed butternut squash
- 1 1/2 cups cherry tomatoes
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the ginger and garlic. Cook until fragrant, about 2 minutes.
- Stir in the curry powder and red pepper flakes and cook another minute. Slowly add the water.
- Add the curry paste, red lentils, butternut squash, and 1 cup of the cherry tomatoes. Season generously with salt.
- Bring the mix to a boil over high heat, then reduce the heat to low, cover and simmer 20-30 minutes, until the lentils are soft and the tomatoes have burst.
- To serve, spoon the dal over bowls of rice. Top as desired with cilantro, spiced oil, and pomegranates. Serve with Naan on the side. Enjoy!
Notes
- Use good quality curry powder and paste for the best flavor.
- Don't skip seasoning generously with salt throughout the cooking process.
- Adjust red pepper flakes to your preferred spice level.
- Serve with fresh cilantro and a dollop of yogurt or coconut cream for extra richness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip seasoning generously with salt throughout the cooking process.
- Adjust red pepper flakes to your preferred spice level.
- Serve with fresh cilantro and a dollop of yogurt or coconut cream for extra richness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.