Butternut Squash & Coconut Dahl Recipe

Vegan healthy, curry, dahl,  Butternut Squash & Coconut Dahl Recipe

Butternut Squash & Coconut Dahl Recipe

This is a delicious Dahl that packs in loads of the good stuff! Mildly spiced but full of flavour and perfect served with warmed flatbreads for a satisfying meal.

Ingredients for 4 - 6 portion:

1 butternut squash

2-3 red onions

2-3 cloves of garlic

2 or 3 big handfuls of spinach

1 tin of coconut milk

1 pack of BANG! Dhaka Dahl Kit

Olive oil or cooking oil of choice

1 lime


1. Pre-heat the oven to 180c / 360f / gas mark 4.

2. Trim off the though stem part of the top of the butternut squash then cut just a 1/4 off the bottom then peel the skin off with a potato peeler. Once peeled, cut the butternut in half and scoop out the seeds with a spoon. Dice each half into cubes and scatter them on a tray, drizzle with olive oil and shuffle the squash around in the tray so that it becomes coated in the oil. Pop the tray in the oven to roast for 35 to 40 minutes or until tender in the middle.

3. Put the lentils from the BANG! Dahl kit into a jug or bowl and pour over boiling water so that the lentils are really well covered.

4. Peel and finely slice the onions. Peel and finely chop or grate the garlic and have them ready to cook with.

5. Put a large saucepan or deep frying pan over a medium heat and pour in 2 tablespoons of olive oil. Scatter in the onions and garlic, stir them into the oil and allow them to sizzle for 10 minutes until then soften and start to caramelise around the edges. Add a splash of water if they start to stick, rather than adding more oil.

6. Pour the spice mix from the BANG! Dahl kit into a small bowl, add a splash (about 50ml) of water and mix it together to make a paste then add it to the onions and garlic followed by the roast butternut squash.

7. Drain the lentils and add the to the pan and add the tin coconut milk. Mix everything together and allow to simmer for 15 minutes or until the lentils are soft, stirring now and then.

8. Once the lentils have cooked use a potato masher to squish the butternut squash into the mix to great a delicious gooey Dahl then have a little taste to check that you are happy with the seasoning.

9. Add the spinach leaves and fold into the Dahl.

Serve in warm bowls with the lime cut into wedges to squeeze over!

Enjoy! xx