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KNORR NOT KNORR Coconut Dal

KNORR NOT KNORR Coconut Dal

with Roasted Butternut Squash, Crispy Onions and Naans
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
1017 kcal
Protein
: 
40g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Cereals containing gluten
  • Milk
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

8 grams

Plain Flour

200 milliliter(s)

Coconut Milk

1 pot(s)

Mild Curry Powder

(Contains: Mustard)

15 grams

Pumpkin Seeds

200 grams

Red Split Lentils

2 unit(s)

Medium Tomato

1 unit(s)

Onion

½ unit(s)

Red Chilli

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

300 grams

Diced Butternut Squash

1 sachet(s)

Vegetable Stock Powder

1 bunch(es)

Coriander

Not included in your delivery

400 milliliter(s)

Water

Energy (kJ)4257 kJ
Energy (kcal)1017 kcal
Fat28.1 g
of which saturates17.3 g
Carbohydrate145.7 g
of which sugars18.7 g
Dietary Fibre40.5 g
Protein40 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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).

3

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. Stir to dissolve the stock powder. 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.

4

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.

5

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

6

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!

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