Coconut & squash dhansak

A plate of food with stew Quick Vegetarian Recipes

Preparation and cooking time

  • 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

Nutrient Unit
kcal 320
fat 17g
saturates 9g
carbs 29g
sugars 17g
fibre 7g
protein 9g
salt 1g

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
  • 4 heaped tbsp mild curry paste (we used korma)
  • 400g can chopped tomatoes
  • 400g can light coconut milk
  • mini naan bread, to serve
  • 400g can lentils, drained
  • 200g bag baby spinach
  • 150ml coconut yogurt (we used Rachel’s Organic), plus extra to serve
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Method

  • STEP 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.

  • STEP 2
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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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