HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut Dal With Roasted Butternut Squash,
Coconut Dal with Roasted Butternut Squash,

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

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This recipe is a total stonker. With a good kick of chilli it’s just the ticket for a windy weeknight. ‘Onion textures’ sound a little more posh than they need to - it just means some nice crunchy onions to add a bit of textural contrast to your dal. To make them really crispy, get the oil nice and hot and don’t overcrowd the pan. If they have a bit of space to cook then they'll fry well (instead of stewing), which will give you a perfect finish. Enjoy!

Allergens:CelerySulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Butternut Squash

1 tbsp

Curry Powder

½ unit(s)


½ unit(s)

Red Chilli

2 unit(s)

Vine Tomatoes

½ bunch(es)


1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

200 milliliter(s)

Coconut Milk

100 grams

Red Split Lentils

16 grams

Plain Flour

(ContainsCereals containing Gluten)

2 unit(s)


(ContainsCereals containing Gluten)

15 grams

Pumpkin Seeds

Not included in your delivery

50 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3159 kJ
Energy (kcal)755 kcal
Fat26.0 g
of which saturates17.0 g
Carbohydrate103 g
of which sugars19.0 g
Protein29 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200 degrees. Cut the butternut squash in half lengthways (no need to peel) and scoop out the seeds. Slice it widthways to about 1cm wide slices (we want to be able to cook this nice and quickly). Now chop it into 1cm cubes. Pop your butternut squash on a baking tray and pour over a good glug of olive oil. Sprinkle over half the curry powder and season with a pinch of salt and a good grind of black pepper. Roast in your oven on the top shelf for 25 mins, until golden and cooked through. Turn once halfway through to ensure your squash cooks evenly.


Cut the onion in half through the root, peel and slice thinly into half moon shapes. Cut the chilli in half lengthways, remove the seeds and finely chop. Chop the tomato into 2cm chunks. Roughly chop the coriander.


Boil the water (amount specified in the ingredient list). Heat a splash of oil in a saucepan on medium heat and once hot, add as much red chilli as you dare. Now add the rest of the curry powder. After 1 minute, add your tomato and cook for 1 minute more.


Add your boiling water, the vegetable stock pot and coconut milk to your tomato mixture. Rinse the red lentils under water for 1 minute then add them too. Leave on a gentle simmer for 15 mins, stirring occasionally to check your lentils don't catch on the bottom of your pan. This is your dal!


Separate your onion slices. Toss them in the flour with a pinch of salt and a grind of black pepper. Heat a splash of oil in a frying pan on high heat until really hot. Fry your onion until crispy, then remove to kitchen paper.


Warm the flatbreads in your oven for 3-4 mins. Remove from your oven, add a drizzle of olive oil and a sprinkling of coriander.


Once your dal has thickened, taste for seasoning and add salt and black pepper if necessary. Stir through your remaining coriander. Serve in big bowls with your roasted butternut squash, onion textures and pumpkin seeds stacked on top. Mop up with a hunk of flatbread.