Name: Coconut & squash dhansak
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
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

Coconut & squash dhansak

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach

20 min total 5 min prep 15 min cook 4 285 cal

Instructions

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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.
2 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.