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10-Min Butternut Squash Dal With Coconut Raita

10-Min Butternut Squash Dal With Coconut Raita

4.5rating out of 5

(1578 reviews from our customers)

Prep Time

10 min



A warm comforting dal that's perfect for busy nights. You’ll infuse your stew with tangy mustard seeds and spices, then serve with pitta bread and coconut raita. Sizzle, simmer, done!

Prep Time

10 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red chilli
1 tsp ground turmeric
Mint sauce
1 mint sauce pot (20g)
1 tbsp curry powder
80g baby leaf spinach
butternut squash cubes
120g butternut squash cubes
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
wholemeal pittas
2 wholemeal pittas †
FLECKED coconut cream 50g
25g solid coconut cream
Black Mustard Seeds
3.8g black mustard seeds †
1 can of green lentils (400g)
ginger paste sachet
1 ginger & garlic paste sachet (15g)
Coconut yoghurt
80g coconut yoghurt
You Will Need
Cling film, microwave, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 tsp ground turmeric
  • 1 mint sauce pot (20g)
  • 1 tbsp curry powder
  • 80g baby leaf spinach
  • 120g butternut squash cubes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 2 wholemeal pittas<span class="strong">†</span>
  • 25g solid coconut cream
  • 3.8g black mustard seeds<span class="strong">†</span>
  • 1 can of green lentils (400g)
  • 1 ginger & garlic paste sachet (15g)
  • 80g coconut yoghurt
Typical Values per 100g per serving
Energy 587 kJ
140 kcal
2187 kJ
523 kcal
of which saturates
6.4 g
4.7 g
23.8 g
17.7 g
of which sugars
14.2 g
3 g
52.9 g
11.2 g
Fibre 4.4 g 16.5 g
Protein 4.3 g 15.9 g
Salt 0.99 g 3.67 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 tsp ground turmeric
1 mint sauce pot (20g)
mint(29%), raw cane sugar, cider vinegar, gelling agent citrus pectin, sea salt, concentrated lemon juice
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
80g baby leaf spinach
120g butternut squash cubes
butternut squash
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
2 wholemeal pittas
wholemeal wheat flour (gluten), water, yeast, salt, spirit vinegar, deactivated yeast, preservative: calcium propionate.
25g solid coconut cream
100% coconut
3.8g black mustard seeds
black mustard seeds (100%). Produced in a factory that handles nuts, soya, sesame, celery and fish.
1 can of green lentils (400g)
Lentils, water
1 ginger & garlic paste sachet (15g)
Ginger and garlic puree (57%), sunflower oil, sugar, salt, water, acidity regulator (citric acid), firming agent (calcium chloride flakes), stabiliser (xanthan gum), preservative (potassium sorbate)
80g coconut yoghurt
Coconut cream (89%), coconut water, stabiliser (tapioca starch), lactobacillus culture
  • Allergens highlighted by † (celery, gluten, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)


Now, let's get started!

Add the butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 5-6 min or until the squash cubes are fork tender


Meanwhile, boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the black mustard seeds to the pan along with the ginger & garlic paste, curry powder and ground turmeric and cook for 1-2 min until fragrant


Dissolve 1/2 [1] Knorr vegetable stock cube and the coconut cream in 200ml [350ml] boiled water – this is your coconut stock

Drain and rinse the canned lentils


Once fragrant, add the drained lentils and coconut stock to the pan and cook for 1-2 min further

Add the pittas to the toaster for 1-2 min or until warmed through


Once the squash is fork tender, roughly mash with a fork

Add the mashed squash to the pan along with the spinach and give everything a good mix up

Cook for 2-3 min until all the spinach has wilted and the sauce has thickened – this is your butternut squash dal


Meanwhile, add the coconut yoghurt and mint sauce to a bowl and mix it all together – this is your coconut raita

Slice the red chilli[es] into rounds


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Slice the toasted pittas into triangles

Serve the butternut squash dal in bowls with the coconut raita and pitta triangles to the side

Garnish with the chilli rounds (can't handle the heat? Go easy!)


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