Name: Indian summer stew: butternut squash, coconut and lentil stew
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Indian
Ingredients: For the soup; 225g yellow split pigeon peas (toor dal); 450g butternut squash, peeled, cut into 1cm cubes; 1 Roma tomato, diced; 115g fresh, frozen, or dried shredded coconut; 1/2 tsp turmeric; 1/2 tsp ground cumin; 950ml vegetable stock or water, or enough to cover; For the tempering; 2 tbsps vegetable oil; 1 tsp brown or black mustard seeds; 1/2 tsp crushed red pepper flakes; 1 clove garlic, minced; 1 1/2 tsps salt; 1 tbsp honey; 1 lime, juiced; 115g minced fresh coriander leaves