Creamy Butternut Squash Dal with Crispy Greens

Serving size

1 person 2 people 4 people

Ingredients

40g creamed coconut
1 tsp cumin seeds
2 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
320g diced butternut squash
80g sliced cavolo nero
½ tsp nigella seeds

(Nigella Seeds)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
80g red split lentils

(red split lentils (100%))
160g green beans

Allergens

Contains: Mustard, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	501Kcal
	537kJ	2096kJ
Fat	7.1g	28g
of which saturates	3.5g	14g
Carbohydrates	12g	49g
of which sugars	3.2g	13g
Protein	4.7g	18g
Salt	0.41g	1.6g
Fibre	4.6g	18g

Ingredients

2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
80g red split lentils (use half)

(red split lentils (100%))
1 tsp cumin seeds (use half)
1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
320g diced butternut squash (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tikka paste (use half) (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
0.5 tsp nigella seeds (use half)

(Nigella Seeds)
160g green beans (use half)
40g creamed coconut (use half)
80g sliced cavolo nero (use half)

Allergens

Contains: Mustard, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	435Kcal
	475kJ	1819kJ
Fat	5.3g	20g
of which saturates	3.3g	13g
Carbohydrates	13g	49g
of which sugars	3.3g	13g
Protein	4.8g	18g
Salt	0.42g	1.6g
Fibre	4.7g	18g

Back

Vegan Prep in 10 1/3 daily fibre 4 of 5 a day

Creamy Butternut Squash Dal with Crispy Greens

Prep time: 10 mins

Total time: 30 mins

Cuisine: Indian

Food group: Vegan

This warming dal is packed with vibrant ingredients. You'll simmer lentils with creamy coconut milk, tikka paste and plenty of fragrant ginger and garlic. Stir in golden butternut squash. Top with cumin-roasted green beans and cavolo nero for your greens. Cosy up and dig in!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Boil a kettle. Preheat the oven to 240C / fan 220C / gas mark 9. Place the diced squash on a large, lined baking tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Roast for 25-30 mins, turning once, until soft and golden.
Dissolve the half the stock cube and the creamed coconut in a jug with 500ml hot water (250ml for 1 person.)
Heat a large frying pan with 1 tsp oil on medium-high heat. Add the tikka paste, curry powder and ginger & garlic paste, then cook for 30 seconds. Add the lentils and stock mixture. Reduce the heat and simmer for 20-25 mins, until the lentils are soft and cooked.
Trim the green beans. Around 10 mins before serving, add the green beans and cavolo nero to the baking tray. Coat them with 1 tsp oil, and scatter over the nigella and cumin seeds. Roast for 10 mins, turning once, until cooked and crispy.
Before serving, stir the cooked squash through the dal. Add a splash of water if it gets too thick. Spoon into bowls and top with the crispy greens.