Coconut & Squash Dhansak
Serves 4
Prep Time 5 mins
Cooking 15 mins
Level medium
Ingredients
- 1 tbsp Vegetable Oil
- 500g (about 1 small squash), peeled and chopped into bite-sized chunks Butternut squash
- 100g Mayor Diced Onions
- 4 heaped tbsp Mild curry paste
- 400g can Mayor Polpa (tomato pulp)
- 400g can Pinto's Pride coconut milk
- 400g can Mayor Lentils Ready-to-Eat
- 200g bag Baby spinach
- 150ml Hanini Natural Yogurt
- Mini naan bread
Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the Mayor Diced Onions to the hot oil and cook for a few mins until soft. Add the curry paste, Mayor Polpa and Pinto’s Pride Reduced Fat Coconut Milk, and simmer for 10 mins until thickened to a rich sauce. Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with Mayor Lentils Ready-to-Eat, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the Hanini Natural Yogurt. Serve with the warm naan and a dollop of extra Hanini yogurt.
