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Coconut Dal (v)

Coconut Dal (v)

with Roasted Butternut Squash and Crispy Onions

veggie
3.6 / 4 Rating
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This recipe is a total stonker. ‘Onion textures’ sound a little more posh than they need to - it just means some nice crunchy onions to add a bit of textural contrast to your dal. To make them really crispy, get the oil nice and hot and don’t overcrowd the pan. If they have a bit of space to cook then they'll fry well (instead of stewing), which will give you a perfect finish.

Allergens:MustardCelerySulphitesGluten
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

½ unit(s)

Butternut Squash

1 tbsp

Curry Powder

(ContainsMustard)

1 unit(s)

Onion

½ unit(s)

Red chilli

2 unit(s)

Vine Tomatoes

1 bunch(es)

Coriander

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

200 milliliter(s)

Coconut Milk

100 grams

Red Split Lentils

8 grams

Flour

(ContainsGluten)

2 unit(s)

Wholemeal Tortilla

(ContainsGluten)

15 grams

Pumpkin Seeds

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)3272 kJ
Energy (kcal)782 kcal
Fat23.0 g
of which saturates17.0 g
Carbohydrate113 g
of which sugars20.0 g
Protein31 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Baking Tray
Cutting board
Knife
Spoon
Saucepan
Sieve
Slotted Spoon
Bowl
Frying Pan
Kitchen Paper
InstructionsPDF
Instructions
1

Preheat your oven to 200°C. Halve the butternut squash lengthways (no need to peel!) and scoop out the seeds. Chop into 1cm cubes. Pop the butternut on a baking tray with a little olive oil. Sprinkle over half the curry powder and season with salt and a grind of black pepper. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through to ensure even cooking.

2

Halve, peel and thinly slice the onion into half moons. Cut the chilli in half lengthways, remove the seeds and finely chop. Chop the vine tomato into 2cm chunks. Roughly chop the coriander.

3

Heat a splash of oil in a large saucepan on medium heat, add the curry powder, tomato and as much chilli as you dare. Cook for 1 minute. Add the water (see ingredients for amount), vegetable stock powder and coconut milk to the pan. Rinse the red lentils in a sieve then add to the saucepan. Simmer until the lentils are soft, 20 mins. Stir occasionally to check the lentils don't catch on the bottom of the pan.

4

Separate the onion slices. Toss them in the flour with a pinch of salt and a grind of black pepper. Heat a splash of oil in a frying pan on high heat. Once really hot, fry the onion until coloured and crispy, then transfer to some kitchen paper.

5

Bake the tortillas on the middle shelf of your oven until golden and crispy, 5-6 mins. TIP: Keep an eye on them - you want them crisp but not burnt!

6

Once the coconut dal has thickened and the lentils are cooked, taste for seasoning and add salt and black pepper if needed. Stir in the remaining coriander. Serve in big bowls with the roasted butternut squash, onion textures and pumpkin seeds stacked on top. Mop up with a piece of warm tortilla. Enjoy!