Stranger Foods

IndianCoconut & squash dhansak

Serves 4 | Prep 5 mins | Cook 15 mins

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

Ingredients

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

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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 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 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 to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.