Coconut Squash Dhansak Recipes
COCONUT & SQUASH DHANSAK
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach
Provided by Cassie Best
Categories Dinner, Main course, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 320 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
COCONUT AND SQUASH DHANSAK
Healthy and tasty vegan curry
Provided by cazzymoo87
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Begin by putting the chopped squash in a bowl with splash of water. Cover this with cling film and microwave for 10 minutes. This should steam the squash and it will quickly become tender. If you prefer, you can also roast the squash in the oven at a medium-high heat for 35 minutes.
- While the squash is cooking, heat oil in a large pan and add the onions. Cook until the onions are translucent and soft before adding the curry paste, tomatoes and coconut milk. Let this simmer for 10 minutes until it has thickened into a rich and moreish sauce.
- Drain any liquid from the microwaved squash (ignore this step if you have roasted the squash). Add the squash to the sauce with the lentils, spinach and any seasoning it requires. Allow the spinach to wilt in the sauce and then mix in the coconut yoghurt to add some added creaminess.
- Serve the curry with toasted naan bread and a dollop of extra yoghurt on the side.
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