Coconut & squash dhansak

• vegetable oil↗1 tbsp tbsp
• butternut squash↗500g g

  (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time), see ti…

• onions↗100g frozen chopped g

  frozen chopped

• mild curry paste↗4 heaped tbsp tbsp

  (we used korma)

• chopped tomatoes400g can g
• light coconut milk↗400g can g
• mini naan bread↗

  to serve

• lentils↗400g can g

  drained

• baby spinach↗200g bag g
• coconut yogurt↗150ml ml

  (we used Rachel’s Organic), plus extra to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.

2. 2

   Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.