Butternut Squash & Coconut Dhal

butternut squash & coconut dhal

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I absolutely love using butternut squash and coconut together so I thought why not try making a comforting dhal. The end result was just incredible. It’s packed full of flavour using and only needs 1 pot so it saves on the washing up.

This dhal is so simple to make, very family friendly and tastes absolutely amazing. It will quickly become one of your favourite recipes and in your weekly meal rotar.

Best of all it’s also super cheap to make costing only £1.50-£2.00 per portion! A delicious batch cooking comforting recipe, perfect for a cold or rainy day. 

Always make extras as it tastes even better for lunch the next day. You can store it in the fridge in an airtight container for up to 2 days or freeze it down to have a healthy home cooked meal when short for time.

butternut squash and coconut dhal

Butternut Squash & Coconut Dhal

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butternut squash & coconut dhal

Butternut Squash & Coconut Dhal

gluten free, vegan, dairy free, egg free, refined sugar free
3.9 from 19 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Author: James Wythe


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


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


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