Butternut Squash Dhal Recipe with Coconut | olivemagazine

Ingredients

• 1½ tbsp sunflower or vegetable oil
• 2 onions finely chopped
• 2 cloves garlic crushed
• 12 curry leaves
• 2 tsp black mustard seeds
• 1½ tsp ground turmeric
• 1 tsp ground cumin
• 250g red lentils
• 400g butternut squash peeled and coarsely grated
• 400ml tin light coconut milk
• 600ml vegetable stock
• 6 tbsp ready-made crispy onions
• 6 large eggs
• warmed chapatis to serve