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

GF,DF,VG,V,RSF

Ingredients:

  • 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

Method:

  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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12 comments

  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 🙂

      James

  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
    Hayley

    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.

      Thanks,

      James

  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!

      Thanks,

      James

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