Coconut & squash dhansak
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach
Chicken dhansak
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5
Skip to ingredients
- 2 tbsp neutral-tasting oil(such as rapeseed), or ghee
- 1 large onionfinely chopped
- 1 cinnamon stick
- 1 tsp cumin seeds
- ½ butternut squashpeeled and cut into cubes
- 1 tsp finely chopped garlic
- 400g chicken breastor thigh, cut into cubes
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1 tbsp tomato purée
- 150g dried red lentils
- 400g can chopped tomatoes
- 1-2 tbsp tamarind pasteor to taste
- 1 tsp dried fenugreek leaves
- squeeze of lemon juiceto serve
- handful of chopped corianderto serve
Nutrition: Per serving
- kcal323
- fat9g
- saturates4g
- carbs30g
- sugars11g
- fibre7ghigh
- protein27g
- salt0.35g
Method
step 1
Heat the oil or ghee in a large, heavy-based pan over a medium heat and cook the onions and cinnamon stick for a few minutes until the onions start to brown. Add the cumin seeds and mix well.
step 2
Tip in the squash and continue to cook for a few minutes more, then add the garlic and cook for 1 min. Stir in the chicken and brown for a few minutes, then add the turmeric, ground coriander, chilli powder and tomato purée, stirring to coat the chicken in the spices.
step 3
Tip in the lentils and canned tomatoes, swilling out the tomato can with water twice and adding this, too. Season with salt to taste and bring to a simmer.
step 4
Add the tamarind to taste, crumble in the fenugreek leaves and stir to combine. Cover and cook for 20 mins more, stirring halfway through.
step 5
Uncover and cook for a few minutes more until the curry has reduced to your desired consistency – the longer it cooks, the thicker it will become, as the lentils will break down into the sauce. Squeeze in a splash of lemon juice and sprinkle over the fresh coriander to serve.
