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Double Prawn and Roasted Butternut Squash Dal
Double Prawn and Roasted Butternut Squash Dal

Double Prawn and Roasted Butternut Squash Dal

with Coconut and Red Split Lentils

Recipe Development Team
Recipe Development TeamPublished on February 20, 2025

Dal isn't just the name for the dish, but also the lentils that make it. With warming spices and juicy king prawns, our Prawn and Roasted Butternut Squash Dal heroes pulses as well as veg and seafood.

Tags:
Calorie Smart
Pescatarian
Allergens:
Mustard
Crustaceans

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Onion

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

100 grams

Red Split Lentils

300 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

250 milliliter(s)

Water for the Dal

Nutritional information

Energy (kJ)2626 kJ
Energy (kcal)628 kcal
Fat22.2 g
of which saturates14.5 g
Carbohydrate69.3 g
of which sugars25.6 g
Dietary Fibre24.3 g
Protein37.7 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Large Saucepan
Lid

Cooking Instructions and Tips

Prep the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Time to Roast
2

When the oven is hot, roast the butternut on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion. Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Peel and grate the garlic (or use a garlic press).

Fry the Veg
3

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and courgette. Cook, stirring frequently, until soft and golden, 7-8 mins.

Add the korma curry paste and garlic. Cook until fragrant, 1 min.

Simmer and Spice
4

Stir in the coconut milk, veg stock paste and the water for the dal (see pantry for amount). Bring to the boil and stir through the lentils.

Reduce the heat, cover with a lid and simmer until the lentils are soft, 20-25 mins. 

Stir often to ensure they don't stick to the bottom of the pan.

Cook the Prawns
5

In the meantime, drain the prawns.

Once the lentils are cooked, stir through the prawns.

Simmer until the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When the prawns are cooked, add a splash of water to the dal if you feel it needs it. Stir through two thirds of the roasted butternut.

Finish and Serve
6

Share the prawn dal between your bowls.

Top with the remaining roasted butternut.

Enjoy!

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