Coconut Dal with Roasted Butternut Squash Recipe

I have to give credit to HelloFresh for this delicious, nutrition-packed recipe. 

This simple dinner is brimming with incredible flavours like warming butternut squash, fresh coriander and zingy chilli that make up a fantastic, crowd-pleasing vegetarian dinner! Plus, I love the mix of textures, from crunchy onion and seeds to soft, doughy flatbread. 

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Coconut Dal with Roasted Butternut Squash Recipe

Serves 8


1.2kg Butternut Squash 

400g Red Split Lentils 

8 Flatbreads

2 Onion

8 Vine Tomatoes 

4 Vegetable Stock Pot

4 tbsp Curry Powder

2 Red Chilli 

2 Bunch of Coriander

800ml Coconut Milk 

64g Plain Flour 

15g Pumpkin Seeds 

200ml Water 



Preheat your oven to 200C

Halve your butternut squash without peeling and remove the seeds

Chop it into chunks about 1cm x 1cm then toss in oil, half the curry powder, salt and pepper

Roast on a baking tray for 25 minutes

Halve the onions and slice into half-moon shapes

Chop the coriander, tomato and chilli (deseeding the chilli first) and boil the water

Heat some oil in a sauce pan on a medium heat, adding the chilli and remaining curry powder

After 1 minute add the tomato, then a minute later add the water, stock and coconut milk 

Rinse the lentils under water for 1 minute then add to the pan 

Simmer for 15 minutes, stirring occasionally 

Toss your onion slices in flour with salt and pepper then add to a frying pan on high heat with oil

Fry until crispy, then remove to kitchen paper 

Warm the flatbreads for 3-4 minutes in the oven then drizzle with oil and sprinkle over some of the coriander 

Stir the remaining coriander into the dal 

Serve with the roasted squash and flatbread, topping with the crispy onions and pumpkin seeds 






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