Coconut Dhal with Roasted Butternut Squash {San Francisco Soup Company Copycat}
We had one of my favorite things happen with podcast guest recipes–two different recipes that use a lot of similar ingredients!
I love finding ways to do this, because it simplifies my shopping so much–I have a shorter grocery list and can use up extras from a previous meal.
These recipes do have a similar look and flavor (which is a huge plus because they are just so tasty), but I am always looking for ways to create very different dishes in the monthly meal plans I offer in my membership
This delicious Coconut Dhal is a copycat recipe from the San Francisco Soup Company, is hearty, super satisfying and packed with flavor.
Start by roasting some butternut squash (buy precut to keep this quick and easy). Then chop an onion, a carrot and a rib of celery and the rest is simply dumped in the pot.
This is absolutely delicious and makes A LOT! The leftovers freeze really well, so this is the perfect thing to make and set aside for a day you don’t feel like cooking.
Here is the curry powder to look for–the curry powder you use is a predominant flavor in the dish, so make sure you have one you love or look for this one.
If you have Thai Red Curry Paste from last week’s Thai Curry, you can use it, however keep in mind that you generally need 3x as much curry paste as powder, meaning you’ll need 3 tablespoons.
If you can’t find red curry powder, Amazon has some good options, or I would try substituting 1/2 tsp garam masala and a pinch of cayenne pepper, then add more to taste.
Have you listened to my conversation with Lori yet? She had so many great insights about embracing where we are in life while continuing to make small and simple steps forward regardless of our circumstances. She is the author of Practicing Progress, a beautiful book that is full of encouragement, ideas and inspiration to help you in your journey.
Lori and I had such a great conversation, make sure you don’t miss this episode:
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 T olive oil sub water for oil free
- 1 yellow onion diced
- 2-3 Cloves Garlic
- 2 T Fresh Minced Ginger
- 2 t Mustard Seed
- 2 t cumin
- 1/2 t Turmeric
- 1 T Thai Red Curry Powder (more if you like)
- 6 C Vegetable Stock
- 2 C red lentils
- 2 Tomatoes cubed (1 Can)
- 4 C Cubed Butternut squash 2 lbs if you buy pre cut
- 1 14 oz can coconut milk
- 1/2 C Celery (chopped)
- 1/2 C carrots (chopped)
- Cilantro and Salt to taste
- 1 T lime juice
Ingredients
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- Preheat oven to 400. Spread butternut squash on a baking sheet lined with parchment or a baking mat and roast for about 20 minutes while you prepare other ingredients.
- Rinse lentils.
- Gently heat oil/water in large saucepan and cook the onion until it starts to soften. Add the garlic, ginger, and dry spices to the pan and cook on medium low heat for a few minutes.
- If it starts to stick, add a splash of water to loosen. Add the lentils and stir through.
- Add the stock, tomatoes, carrots, celery, and coconut milk. Add squash when it finishes cooking. Bring to boil then reduce heat, cover with lid and simmer for 20 minutes. Stir towards the end of the cooking time and add a splash of water or stock if needed.
- When lentils and vegetables are tender remove from heat, stir in lime juice and let rest. Season with salt to taste and garnish with cilantro.
- Freezes well.
- Notes: The curry powder makes this dish! To substitute Thai Red Curry Paste instead of powder, you generally need 3x as much. Some curry powders and pastes can be quite spicy however, so start small and add more to your liking!