Cooked - Coconut & Squash Dhansak

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Coconut & Squash Dhansak

4.0

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

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.
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.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 122 weeks ago

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