Butternut Squash & Coconut Dhal

butternut squash & coconut dhal

I absolutely love using butternut squash and coconut together so I thought why not try making a dhal. It’s such a cheap and delicious batch cooking comfort food, perfect for a cold or rainy day, which seems to be happening a lot at the moment! This recipe comes out at roughly £1.50-£2.00 per portion!!!

This dhal is so simple to make and tastes absolutely amazing. I love to save some for lunch the next day or freeze it down for quick healthy meal without having to cook.

Portion 4-5

Prep: 5 mins

Cooking: 35 mins



  • 1/2 large butternut squash or roughly 500g (peeled and chopped weight)
  • 1 tablespoon coconut oil
  • 3 small garlic cloves crushed
  • 1 medium size red onion diced
  • 1 tablespoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • pinch of chilli flakes
  • 1/2 teaspoon coriander
  • 1/2 red chilli deseeded and finely chopped (if you enjoy it hotter than add the whole chilli)
  • Fresh Lime
  • 1 cup red split lentils (180g)
  • 1 1/2 cans coconut milk
  • 250ml veg stock (I use Marigold)
  • Salt & Pepper


  1. Peel and chop the butternut squash into small cubes along with dicing the red onion
  2. Heat a large pot on a medium heat with the coconut oil and add the crushed garlic, cook until the garlic is sizzling
  3. Add the red onion with a pinch of salt & pepper and cook for a couple minutes
  4. Add all the spices and fresh chopped chilli along with the juice of 1/2 a lime and mix thoroughly
  5. Now add the chopped butternut squash with a pinch of salt & pepper and fry for a couple minutes making sure to stir.
  6. Add in the coconut milk, stock and lentils making sure to mix thoroughly
  7. Bring to a boil and reduce to a simmer for 25 minutes.
  8. Stir every 5-10 minutes
  9. It is now ready to serve, I often have mine with a side of brown rice

Tip: Finish off with a squeeze of lime juice, fresh coriander, fresh chilli and some coconut flakes!

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW .

Butternut Squash & Coconut Dhal

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  1. Hi James,
    I’ve made this for myself many times and made it for my friend last week and she loved it just as much as I do. I used sweet potato instead of butternut squash and it was delicious. I think I might make this every week 🙂

  2. Anytime!
    Of course I’ve already made the sweet potato and chickpea curry, however that was a few months ago!! Just as delicious, which is why I made the dhal . I’ll definitely try the Apricot, Butternut Squash and Cashew Curry and let you know how that goes. I also love how easy the recipes are to follow so thank you!

    1. Hey Kimberley,

      I am so pleased you enjoyed the sweet potato & chickpea curry 🙂 I think you will LOVE the apricot and cashew one!!! Let me know your thoughts on it when you have tried it 🙂


  3. Hi James,

    Thank you so much for this recipe, it looks amazing!!! I was just wondering, could I use natural/organic coconut yoghurt instead of the coconut milk?

    Thank you

    1. Hi Hayley,

      Thank you so much for the comment and you’re very welcome!

      As for the coconut yoghurt, no I don’t think that would work. I would stick to the coconut milk from a can.

      Let me know how it goes.



  4. I made a similar recipe with sweet potato instead of butter nut squash for a vegan guest. It was yummy, very filling but the sweet potato did not do well after freezing. Matter of taste I suppose, I do not like sweet potato mushy.

    1. Hi Marie,

      Thank you for trying the recipe and for leaving a comment! Really pleased you enjoyed the taste 🙂

      Sweet potato goes much softer in this recipe, maybe give the butternut squash a try next time!



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