Coconut & squash dhansak

Coconut & squash dhansak

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(64 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal320
  • fat17g
  • saturates9g
  • carbs29g
  • sugars17g
  • fibre7g
  • protein9g
  • salt1g
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Ingredients

  • 1 tbsp vegetable oil
  • 500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time), see tip, below left
  • 100g frozen chopped onions
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 heaped tbsp mild curry paste (we used korma)
  • 400g can chopped tomatoes
  • 400g can light coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • mini naan bread, to serve
  • 400g can lentils, drained
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 200g bag baby spinach
  • 150ml coconut yogurt (we used Rachel’s Organic), plus extra to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  1. Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.

  2. Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

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Comments, questions and tips

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jesshird
26th Sep, 2018
5.05
Fab! Followed previous comments and used balti paste, and also roasted the squash rather than microwave. Balti flavour was a great contrast to a big dollop of coconut yoghurt on top! Added cashew nuts (particularly good) and cherry tomatoes. Served with brown basmati rice - would have with garlic naan if it was a cheat day!
socagirl
9th Jul, 2018
3.05
Was very nice but it was slightly more bland with korma paste so would recommend using a stinger flavour. Also used regular yogurt not coconut yogurt as not too keen on strong coconut flavour which was nice.
emma.cowley@gma...
7th Mar, 2018
5.05
I’ve made this dish several times, and it is so yummy - rich, satisfying and delicious. I used a Balti curry paste rather than korma or tikka masala because it compared better in terms of fat and sugar content, plus I’m not at all a fan of sweet curry. I also used dried lentils instead of canned, and they fluffed up just fine. The only thing I don’t understand is the instruction to add coconut yoghurt to it at the end - why ruin a perfectly good curry by mixing your pudding into it?!
snicka
10th Feb, 2018
5.05
I'm not that keen on curry pastes but this was super quick and nice served with brown basmati. Used plain yoghurt and served with salad instead of adding spinach.
jolo14
8th Feb, 2018
5.05
Yummy quick dish perfect for after work
bars
14th Dec, 2017
5.05
Roasted the squash with some cauliflower and a few cumin seeds. Did a fresh onion and added an individual pot of tikka masala paste (just discovered these - no more 1/2 jars of paste of dubious age in the back of the fridge). Once fragrant added the coconut milk (no toms) and then added a tin of chick pea dhal (Sainsbury's) which thickened the sauce really well. Added the veg and left overnight. Lovely.
Ali Cherry's picture
Ali Cherry
12th Nov, 2017
5.05
One of the tastiest curries I have ever made, and so simple too!
Lovestocook88
7th Nov, 2017
5.05
Lovely recipe, filling too
GillyBeano
12th Jul, 2017
5.05
Tasty and easy. Added an extra chilli, and used sweet potato instead of squash.
SciCommer
28th Mar, 2017
4.05
Couldn't find butternut squash or spinach so roasted some sweet potato (scattered with chilli flakes) and added kale at the end instead. Also used tikka masala paste instead of korma, as I thought that would be too bland, and used 3 tablespoons instead of 4 after reading below comments! With those changes it was brilliant and I can't wait to make again :) I do think though that if you microwaved the squash instead of roasting it, it would taste quite bland. Lots of the flavour comes from the roasting.

Pages

dionne43
24th Sep, 2015
What kind of tinned lentils should be used or what type and weight of dried lentils?
Nreid133
11th Jun, 2016
4.05
I used tinned green lentils, as it was all the supermarket had at the time. Otherwise I'd say about 150g of dried lentils would do the same job.
lynds67
20th Nov, 2014
Just about to make this for myself and my daughter. Can you tell me, does it freeze? Thanks
B Hunt
12th Jul, 2015
5.05
Yes, I eat one portion and freeze the rest usually... never had an issues.
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi there, thanks for your question. For best results this shouldn't be frozen, it is made with light coconut milk so may split once defrosted. This will only affect the appearance not the taste so if you don't mind that then you can freeze it.
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