How to Make Coconut & Squash Dhansak | Recipe

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How to Make Coconut & Squash Dhansak | Recipe

Ingredients for Coconut & Squash Dhansak

  • 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.

Recipe

  • 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.