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

PREP: 5 MINS

COOK: 15 MINS

SERVES 4

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

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

200g bag baby spinach

150ml coconut yogurt (we used Rachel’s Organic), plus extra to serve

Method

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.

Recipe from Good Food magazine

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One Reply to “Coconut & squash dhansak”

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