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Butternut Squash, Lentil & Coconut Dal

Butternut Squash, Lentil & Coconut Dal

Rating
4.5rating out of 5

(6338 reviews from our customers)

Prep Time

25 min

Cuisine

Indian

This hearty dal is the perfect way to brighten dinner. You’ll infuse lentils with vibrant turmeric and a rich, coconut stock, then garnish with roasted butternut squash and onion to serve. Dal-icious!

Prep Time

25 min

Cuisine

Indian

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!

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
FLECKED coconut cream 50g
50g solid coconut cream
Brown-lentils
1 can of green lentils (400g)
veg stock powder
1 vegetable stock mix sachet (11g)
butternut squash cubes
320g butternut squash cubes
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
  • 50g solid coconut cream
  • 1 can of green lentils (400g)
  • vegetable stock mix sachet (11g)
  • 160g butternut squash cubes
Typical Values per 100g per serving
Energy 574 kJ
137 kcal
2231 kJ
531 kcal
Fat
of which saturates
4.9 g
4.2 g
19.1 g
16.3 g
Carbohydrate
of which sugars
14.6 g
4.4 g
56.6 g
16.9 g
Fibre 6.4 g 25 g
Protein 6 g 23.5 g
Salt 0.4 g 1.57 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 (100%) Keep the Ginger chilled.
10g coriander
coriander (100%)
1 tsp nigella seeds
nigella seeds
1 tsp ground turmeric
turmeric(100%)
50g solid coconut cream
coconut 100%
1 can of green lentils (400g)
Lentils, water
vegetable stock mix sachet (11g)
dried glucose syrup, salt, yeast extracts, chicory extract, sugar, onion powder, carrot juice powder, tomato powder, rapeseed oil, natural flavouring, herb (lovage)
160g butternut squash cubes
butternut squash

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 the remaining 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 vegetable stock mix 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, pick the coriander leaves from their stems and chop them roughly, discard the stems

Cut the lemon[s] in half

Once the lentils are cooked, stir through half of 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 it's looking a little thick!

8

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Cut the remaining lemon into wedges

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

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

Enjoy!

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