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Butternut Squash, Lentil & Coconut Dal

Butternut Squash, Lentil & Coconut Dal

Rating
4.5rating out of 5

(3652 reviews from our customers)

Prep Time

25 min

Cuisine

Indian

Use within

2-3 days

This hearty plant-based dal is cooked in a deliciously spiced sauce. While that simmers, you'll oven-roast butternut squash and onion to top this dal-icious dish!

Prep Time

25 min

Cuisine

Indian

Use within

2-3 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
Lemon
1 lemon
Onion
1 brown onion
Red-lentils
100g red lentils
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
fresh-coriander
10g coriander
nigella seeds 2
1 tsp nigella seeds
turmeric
1 tsp ground turmeric
butternut squash cubes
240g butternut squash cubes
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
FLECKED coconut cream 50g
50g solid coconut cream
Brown-lentils
1 can of green lentils (400g)
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 100g red lentils
  • 1 garlic clove
  • 15g fresh root ginger
  • 10g coriander
  • 1 tsp nigella seeds
  • 1 tsp ground turmeric
  • 120g butternut squash cubes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 can of green lentils (400g)
Typical Values per 100g per serving
Energy 590 kJ
141 kcal
2175 kJ
519 kcal
Fat
of which saturates
5.5 g
4.7 g
20.3 g
17.3 g
Carbohydrate
of which sugars
14.2 g
3.6 g
52.3 g
13.4 g
Fibre 6.4 g 23.7 g
Protein 6.2 g 22.9 g
Salt 0.69 g 2.56 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 lemon
lemon
1 brown onion
brown onion
100g red lentils
red lentils
1 garlic clove
garlic
15g fresh root ginger
ginger
10g coriander
coriander(100%)
1 tsp nigella seeds
nigella seeds
1 tsp ground turmeric
turmeric(100%)
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.
50g solid coconut cream
coconut 100%
1 can of green lentils (400g)
Lentils, water
Allergens
  • Allergens highlighted by † (celery)

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)
1 Butternut Squash & Coconut Dal

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and chop (or grate) the ginger

2 Butternut Squash & Coconut Dal

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add half of the sliced onion (you'll use the rest later) with a pinch of salt and cook for 5 min or until softened

3 Butternut Squash & Coconut Dal

Meanwhile, add the butternut squash cubes and half the sliced onion to a baking tray

Drizzle with vegetable oil and season with a pinch of salt and give everything a gentle mix up

Put the tray in the oven and cook for 15-20 min or until tender and golden (keep an eye on them to make sure they don't burn) – this is your roasted butternut squash & onion

4 Butternut Squash & Coconut Dal

While the squash is roasting, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the Knorr vegetable stock cube[s] and chopped coconut cream in 450ml [700ml] boiled water – this is your coconut stock

Rinse the red lentils in a sieve under the cold tap

5 Butternut Squash & Coconut Dal

Once the onions have softened, add the ground turmeric, chopped garlic and ginger to the pan and cook for 1-2 min or until fragrant

6 Butternut Squash & Coconut Dal

Once fragrant, add the rinsed red lentils and canned lentils (no need to drain)

Add the coconut stock and stir for 15-20 min until all the water is absorbed and the lentils are tender

7 Butternut Squash & Coconut Dal

While the lentils are cooking, roughly chop the coriander, including the stalks

Cut the lemon[s] in half

Once the lentils are cooked, stir through half the chopped coriander (save the rest for garnish!) and squeeze in the juice of 1/2 [1] lemon – this is your coconut dal

Tip: Add more boiled water to loosen the dal, if needed

Cut the remaining lemon into wedges

8

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Serve the coconut dal in bowls and top with the roasted butternut squash & onion

Garnish with the remaining chopped coriandernigella seeds and lemon wedge to the side

Enjoy!

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