Coconut & squash dhansak
  • Cook Time: 5 mins
  • Serving: 4 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 320
  • Carbohydrate Content: 29g
  • Fat Content: 17g
  • Fiber Content: 7g
  • Protein Content: 9g
  • Saturated Fat Content: 9g
  • Sodium Content: 1g
  • Sugar Content: 17g

Coconut & squash dhansak Recipe

By 2021-06-25

Coconut & squash dhansak is a Low-calorie dinner recipe for 4 people, takes only 15 mins; recipe has vegetable oil, butternut squash and onion.

Ingredients

  • 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

Instructions

  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.