Experience a delightful fusion of flavours with this Prawn and Roasted Butternut Squash Dal with Spring Onion recipe. This dish combines the succulent taste of prawns with the comforting texture of butternut squash, promising a dining experience that’s both satisfying and delicious.
The star of this dish is the prawn and roasted butternut squash dal, cooked until it’s rich and bursting with flavour. The dal is made with a blend of lentils and spices, creating a delightful depth of flavour that pairs well with the succulent prawns and sweet butternut squash.
Adding a touch of freshness to the dish is the spring onion. This onion, finely chopped and sprinkled over the dal, offers a refreshing taste that pairs well with the hearty dal.
This Prawn and Roasted Butternut Squash Dal with Spring Onion recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a garlic press, baking tray, frying pan with a lid, and a bowl.
Prawn and Roasted Butternut Squash Dal with Spring Onion
Print RecipeIngredients
- 200ml Coconut Milk
- 1 Butternut Squash
- 100g Red Split Lentils
- 150g King Prawns
- 1 Onion
- 1 Garlic Clove
- 1 Spring Onion
- 50g Korma Style Paste
- Vegetable Stock Powder
- 250ml Water for the Dal
Instructions
Step 1: Begin the Preparation
Start by preheating your oven to 200C. Proceed to halve, peel, and thinly slice the onion. Trim the butternut squash, halve it lengthways, and scoop out the seeds. Cut it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). Lastly, peel and grate the garlic (or use a garlic press).
Step 2: Roast the Squash
Place the diced butternut squash onto a large baking tray, drizzle with oil, and season with salt and pepper. Toss to ensure it’s well coated, then roast until golden and cooked through, which should take about 25-30 minutes. Remember to turn halfway through cooking. If necessary, use two baking trays. Once cooked, remove the squash from your oven.
Step 3: Start the Dahl
While the squash is roasting, heat a drizzle of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring frequently, until it becomes soft and golden, which should take about 7-8 minutes.
Step 4: Simmer the Dahl
Next, add the korma paste and garlic to the pan with the onions and cook, stirring, for 1 minute. Add the coconut milk, water (see ingredients for amounts), and vegetable stock powder. Add the lentils, stir, and bring the mixture to a simmer. Reduce the heat and cover with a lid (or some foil) and cook until the lentils are soft, which should take about 20-25 minutes. Check often to give a stir ensuring the lentils don’t stick to the bottom of the pan.
Step 5: Cook the Prawns
While the lentils are cooking, trim the spring onion and thinly slice. Once the lentils are cooked, add the prawns and stir them through. Cover with a lid and simmer until the prawns are cooked through, which should take about 3-4 minutes. IMPORTANT: The prawns are cooked when they are pink on the outside and opaque in the middle.
Step 6: Serve Your Dish
If needed, add a splash of water to the dahl. Stir two-thirds of the roasted butternut through the dahl then divide between bowls and top with the remaining roasted butternut and the spring onion. Enjoy your meal!