Butternut Squash Dhansak
Delicious vegetarian butternut squash dhansak with lentils and coconut milk. A nutritious and easy recipe for a weekday meal.
Servings Prep Time
4people 10minutes
Cook Time
21minutes
Servings Prep Time
4people 10minutes
Cook Time
21minutes
Instructions
  1. Peel and cut the buttetnut squash into bitesize chunks. Place in microwave safe bowl, add a splash of water and cover with clingfilm. Microwave for 10 minutes or until the butternut squash is tender.
  2. Meanwhile, chop the onion, heat the frying pan, add the oil and cook the onion until softened. Make sure it doesn’t turn brown. Add the curry paste, stir and cook for 2 to 3 minutes. Add tomatoes and coconut milk and let simmer for 10 minutes or until the sauce thickens a bit.
  3. Drain the butternut squash and the can of green lentils and add to the sauce. Cook for up to 3 minutes, so the lentils warm through. Add the spinach and cook for 2 to 3 minutes, until spinach wilts. Stir in the coconut yoghurt.
  4. Plate and add a dollop of coconut yoghurt on top.
Recipe Notes

Serve with a warm naan bread or rice.

I used plain yoghurt made out of coconut milk and it was delicious.