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Very easy
Red lentil dal, red kuri squash
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Very easy
Ingredients
• 1 sachet of beendi red lentil dal• 1 red kuri squash
• 1 onion
• 1 cm fresh ginger
• 2 cloves of garlic
• 2 potatoes
• 2 tbsp Perl'Amande raw nut & seed butter
• 1 tbsp tomato concentrate
• 20 cl coconut milk
• 20 cl water
• A few fresh spinach leaves
• Fresh coriander
Preparation
• Cut the red kuri squash and the potatoes into cubes.
• Peel and finely slice the onion, the garlic and the fresh ginger.
• Sauté the onion, the garlic and the ginger in a hot, oiled pan.
• Add the red kuri squash and the potatoes.
• Pour in the sachet of Beendi red lentils and spices.
• Add the tomato concentrate and the nut & seed butter.
• Mix and let it sauté over low heat for a few minutes.
• Add the coconut milk and the water.
• Cover and let it simmer for 30 minutes over low heat.
• Add the fresh spinach and the coriander.
• Serve hot with rice and fresh bread.
• Peel and finely slice the onion, the garlic and the fresh ginger.
• Sauté the onion, the garlic and the ginger in a hot, oiled pan.
• Add the red kuri squash and the potatoes.
• Pour in the sachet of Beendi red lentils and spices.
• Add the tomato concentrate and the nut & seed butter.
• Mix and let it sauté over low heat for a few minutes.
• Add the coconut milk and the water.
• Cover and let it simmer for 30 minutes over low heat.
• Add the fresh spinach and the coriander.
• Serve hot with rice and fresh bread.
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