RECIPE FOR SQUASH RECIPES

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 RECIPE - BBC GOOD FOOD

Coconut & squash dhansak recipe - BBC Good Food image

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

Provided by Cassie Best

Categories Dinner, Main course, Vegetable

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 320 calories, FatContent 17 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 7 grams fiber, ProteinContent 9 grams protein, SodiumContent 1 milligram of sodium

COCONUT & SQUASH DHANSAK RECIPE - BBC GOOD FOOD

Coconut & squash dhansak recipe - BBC Good Food image

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

Provided by Cassie Best

Categories Dinner, Main course, Vegetable

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

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

Steps:

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.

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