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Butternut Squash Dhal

This Butternut Squash Dhal is full of flavour and it is great accompanied with rice.
Prep Time20 mins
Cook Time20 mins
Course: dinner, lunch, Main Course
Cuisine: Indian
Keyword: plant based, vegan friendly, vegetarian friendly
Servings: 4 people
Calories: 335kcal


  • 1 tbsp Olive oil
  • 1 Red onion
  • 1 tsp Garlic purée
  • 1 tsp Ginger purée
  • 1 tsp Mince red chilli
  • 300 grams Butternut squash - diced
  • 200 grams Red lentils
  • 400 ml Coconut milk I used reduced fat coconut milk
  • 1 Vegetable Stock
  • 1 tsp Curry Powder


  • Heat the olive oil in a pot and add the chopped red onion, garlic puree, ginger puree, mince red chilli and curry powder and fry for 5 min
  • Rinse the red lentils and add to the pot.Add the coconut milk plus 400 ml of water (refill the coconut tin). Add the vegetable stock and butternut squash.
  • Season with salt and pepper
  • Slow cook until the lentils are soft and the dhal has a thick and creamy consistency


Nutritional Information*
335 Kcal
35.1 grams
16.4 grams
13.6 grams
*Please note the nutritional information within this table is an approximate estimate.