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Coconut Dal

Coconut Dal

with Roasted Butternut Squash, Crispy Onions and Naans

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We love this creamy coconut dal as it reminds us of sandy palm fringed beaches and warmer weather... Our dal is warming and hearty, thanks to being seasoned with our curry powder blend and creamy coconut milk. Topped with roasted squash, crispy onions, pumpkin seeds and fresh coriander for an unbeatable texture combination, this is a dish you can’t go wrong with.

Allergens:CeleryCereals containing GlutenMilk

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

1 bag(s)

Diced Butternut Squash

1 pot(s)

Curry Powder

1 unit(s)


½ unit(s)

Red Chilli

2 unit(s)

Vine Tomatoes

1 bunch(es)


1 sachet

Vegetable Stock Powder


200 milliliter(s)

Coconut Milk

200 grams

Red Split Lentils

8 grams


(ContainsCereals containing Gluten)

2 unit(s)

Plain Naan

(ContainsCereals containing Gluten, Milk)

1 bag(s)

Pumpkin Seeds

Not included in your delivery

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3874 kJ
Energy (kcal)926 kcal
Fat25.0 g
of which saturates17.0 g
Carbohydrate138 g
of which sugars20.0 g
Protein39 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Slotted Spoon
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pop the butternut squash on a baking tray with a little olive oil. Sprinkle over half the curry powder and season with salt and pepper. Use your hands to coat the squash in the spices. Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through to ensure even cooking.


Halve, peel and thinly slice the onion. Halve the chilli lengthways, deseed then finely chop. Chop the vine tomato into 2cm chunks. Roughly chop the coriander (stalks and all).


Heat a splash of oil in a large saucepan on medium heat, add the curry powder, tomato and as much chilli as you dare. Cook for 1 minute. Add the water (see ingredients for amount), vegetable stock powder, coconut milk and red lentils to the saucepan. Simmer until the lentils are soft, 20-25 mins. Stir every couple of minutes to check the lentils don't catch on the bottom of the pan.


Separate the onion slices. Toss them in the flour and season with a pinch of salt and pepper. Heat a splash of oil in a frying pan on high heat. When hot, fry the onion until coloured and crispy, 2-3 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil.


Meanwhile, pop the naans into the oven to warm through for 2-3 mins.


Once the coconut dal has thickened and the lentils are cooked, taste for seasoning and add salt and black pepper if needed. Stir in half the coriander. Serve in big bowls with the roasted butternut squash, crispy onions and pumpkin seeds stacked on top. Sprinkle over the remaining coriander and mop up with your naans. Enjoy!