Coconut & Squash Dhansak

Coconut & Squash Dhansak

2/5

10 minutes

40 minutes

4

Coconut & Squash Dhansak curry that is naturally vegetarian and vegan-friendly. This versatile recipe is great for a healthy weeknight dinner, one-pot meal is packed with flavor and nutrients. 

INGREDIENTS

  • 1 tbsp coconut oil (or vegetable oil)
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ginger, grated
  • 1-2 green chilies, deseeded and finely chopped (optional)
  • 1 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 200g red lentils, rinsed
  • 400g can chopped tomatoes
  • 1 can (approx. 400ml) light coconut milk
  • 600g butternut squash, peeled, deseeded, and cut into 2cm chunks
  • 200g spinach
  • Lime wedges, for serving
  • Rice or naan bread, for serving 

PREPARATION

  1. Sauté Aromatics: Heat the oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 8-10 minutes until soft and lightly browned.
  2. Add Spices: Stir in the garlic, ginger, and green chilies (if using), and cook for 1 minute until fragrant. Add the curry powder and turmeric, and cook for another minute, stirring constantly.
  3. Simmer: Add the rinsed red lentils, chopped tomatoes, coconut milk, and butternut squash chunks. Pour in 200ml of water and bring the mixture to a boil.
  4. Cook Down: Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the lentils are tender and the squash is soft.
  5. Finish: Stir in the spinach and cook for a further 2 minutes until it has wilted. Season well with salt and pepper.
  6. Serve: Ladle the dhansak into bowls and serve with fresh lime wedges to squeeze over, and a side of rice or naan bread. 
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