Coconut & squash dhansak

Low-calorie dinner recipe for 4 people, takes only 15 mins; recipe has vegetable oil, butternut squash, onion, curry paste, chopped tomato, coconut milk, naan bread, lentil, baby spinach and yogurt.

Coconut & squash dhansak

Coconut & squash dhansak

Recipe by Chef Soomro Course: Low-calorie dinner


Prep time

5 mins


  • Yogurt: 150ml coconut yogurt (we used Rachel's Organic), plus extra to serve
  • Vegetable Oil: 1 tbsp vegetable oil
  • Onion: 100g frozen chopped onions
  • Chopped Tomato: 400g can chopped tomatoes
  • Butternut Squash: 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
  • Baby Spinach: 200g bag baby spinach
  • Naan Bread: mini naan bread, to serve
  • Lentil: 400g can lentils, drained
  • Curry Paste: 4 heaped tbsp mild curry paste (we used korma)
  • Coconut Milk: 400g can light coconut milk


  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.