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.
Creamy Butternut Squash Dal with Crispy Greens
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!
Prep in 10
1/3 daily fibre
6 plants
Serving size
Ingredients
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 640g diced butternut squash
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 vegetable stock cube (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)
- 200ml coconut milk (Coconut, Water)
- 2 tsp cumin seeds
- 160g red split lentils (red split lentils (100%))
- 160g sliced cavolo nero
- 3 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 tsp nigella seeds (Nigella Seeds)
- 240g green beans
Nutritional Information
Calories: 458
Protein: 17g
Carbs: 44g
Fat: 25g
Creamy Butternut Squash Dal with Crispy Greens
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!
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Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the diced squash on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins, turning once, until soft and golden.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the tikka paste, ginger & garlic paste and curry powder, then cook for 30 seconds. Add the lentils, 500ml water, coconut milk and crumble in the stock cube. Reduce the heat to a simmer and cook for 20-25 mins, stirring occasionally, until the lentils are soft and the sauce has thickened.
- Trim the green beans. Around 10 mins before serving, add the beans and cavolo nero to another lined baking tray. Coat with 2 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.
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