Coconut & squash dhansak
Chef DefneKitchen Studio chef · October 14, 2026A mild vegetarian curry of butternut squash, lentils and spinach in a tomato and coconut milk sauce, finished with coconut yogurt and served with naan. It is quick enough for a weeknight.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Vegetable oil1 tbsp
- Butternut squashPeeled, in bite-sized chunks500 g
- Frozen onionsChopped100 g
- Mild curry paste (such as korma)Heaped4 tbsp
- Chopped tomatoes (canned)400 g
- Light coconut milk (canned)400 g
- Mini naan breadsTo serve
- Lentils (canned)Drained400 g
- Baby spinach200 g
- Coconut yogurtExtra to serve150 ml
Method · 4 steps
- 1
Pour the oil into a large pan and set it over the heat. Put the squash into a bowl with a little water, cover it with cling film and microwave for 10 mins on High, until tender.
- 2
While the squash cooks, soften the onions in the hot oil for a few mins. Stir in the tomatoes, coconut milk and curry paste, then leave to bubble for 10 mins, until the sauce is thick and rich.
- 3
Warm the naan in the toaster or a low oven. Tip the spinach, lentils and a little seasoning into the sauce, along with the squash once you have drained off its liquid.
- 4
Simmer for another 2-3 mins so the spinach wilts, fold in the coconut yogurt, and dish up with warm naan and a spoonful of extra yogurt.
