Prawn and Roasted Butternut Squash Dahl // Double Prawn and Roasted Butternut Squash Dahl
- Mustard
- Crustaceans
Ingredients
1 unit(s)
Onion
1 unit(s)
Butternut Squash
1 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains: Mustard)
200 milliliter(s)
Coconut Milk
1 sachet(s)
Vegetable Stock Powder
100 grams
Red Split Lentils
1 unit(s)
Spring Onion
300 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
250 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200C. Halve, peel and thinly slice the onion. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!) Peel and grate the garlic (or use a garlic press).
Pop the diced butternut onto a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat then roast until golden and cooked through, 25-30 mins. Turn halfway through cooking. TIP: use two baking trays if you need to. Once cooked, remove from your oven.
Meanwhile, heat a drizzle of oil in a large frying pan over medium high heat. Add the onion and cook, stirring frequently, until soft and golden, 7-8 mins.
Add the korma paste and garlic to the pan with the onions and cook, stirring, for 1 minute. Add the coconut milk, water (see ingredients for amounts) and vegetable stock powder. Add the lentils, stir and bring to a simmer. Reduce the heat and cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Check often to give a stir ensuring the lentils don't stick to the bottom of the pan.
While the lentils cook, trim the spring onion and thinly slice. Once the lentils are cooked, add the prawns and stir them through. Cover with a lid and simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add a splash of water to the dahl if you need to. Stir two thirds of the roasted butternut through the dahl then divide between bowls and top with the remaining roasted butternut and the spring onion. Enjoy!
Step 5 MOD: If you've chosen to get extra prawns, just cook the recipe as instructed. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this dish delicious, with creamy coconut and gentle spices creating a comforting, flavourful meal.
- Ease of prep: Simple to make, though some noted the butternut squash took longer to prepare and cook than expected.
- Suggestions: Consider peeling the butternut squash for better texture; add naan bread or rice for a more substantial meal.
- Portions: Several reviewers felt the portion size was small and could benefit from additional sides or vegetables.
