Coconut & Squash Dhansak

July 8, 2015

This article was written for Annabel & Grace, which is now part of Rest Less.

Just been on the scales and discovered that I am inexplicably 3lbs heavier and so am currently only cooking healthy low fat meals for the family (well, all three of us could all do with losing a couple of pounds). Finding recipes that are healthy AND tasty can be tricky. During the summer there is nothing to beat the simplicity of a perfectly ripe peach, but on colder days we might want something more filling and with a bit of a kick. This one is 320 cals per person and meat free.

Coconut &  Squash DhansakCoconut &  Squash Dhansak

Ingredients serves 4

1 tbsp vegetable oil
500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks
100g frozen chopped onions
4 heaped tbsp mild curry paste
400g can chopped tomatoes
400g can light coconut milk
mini naan bread, to serve
400g can lentils, drained
200g bag baby spinach
150ml plain yogurt, plus extra to serve


How to prepare

Roast the squash in a hot oven until tender (about 20 mins)

Heat the oil in a large pan and add the onions, cooking 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 toaster. Add the butternut squash 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 yogurt. Serve with the warm naan and a dollop of extra yogurt.

Recipe from Good Food magazine, November 2014

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