Mmmm, I love curry. There’s something about the spice seasonings and the heat that continually draws me in. For my love of curry and Indian food, I actually hadn’t heard of dal until I stumbled on Half Baked Harvest‘s version when I saw her Instagram post. Obviously enticed, I saved the recipe for the perfect time. I like making big batch meals and ones that are meatless. This Butternut Squash Tomato Indian Dal is just that; it’s cozy, spicy, hearty and filling. I served the dal with half of my two-ingredient flatbread because the Greek yogurt in the bread cut the spice of the dal and complimented it nicely.
Ingredients (serves 4).
- 1 T light olive oil
- 1″ ginger root, peeled and minced
- 2 t minced garlic
- 2 T curry powder
- 1/2 t red pepper flakes
- 3½ c water
- 1 T tomato paste
- 1 c red lentils
- 1 package (12 oz) heirloom cherry tomatoes, halved/quartered
- 2 c butternut squash, cubed
- 1/4 c cilantro, loosely chopped
- Salt to taste
- In a large pot, heat oil over medium heat. Once hot add ginger and garlic and sauté for 1-2 min.
- Stir in curry powder and red pepper flakes so a thick paste forms. Stirring constantly and once fragrant about 1-2 min, carefully and slowly add in water.
- Mix in butternut squash, tomatoes, tomato paste and lentil. Bring to a boil and then reduce to a simmer. Continue simmering covered for 20-30 min or until squash is tender, tomatoes burst and lentils are cooked.
- Season with salt to taste and stir in chopped cilantro.
- Dish up 1¼ c of dal and serve with naan or half a piece of my two-ingredient flatbread (both optional). Garnish with extra cilantro.
Adapted from Half Baked Harvest‘s “Harvest Tomato and Butternut Squash Dal.”
Nutrition for 1¼ c.
280 calories • 6 g fat (19%) • 41.9 g carbs (61%) • 13.2 g protein (20%) • 10.2 g fiber • 14.2 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.