Coconut Squash Dahl

By The Coconut Collaborative

Average rating: 5.0 • Rated by 3 users

Servings: 6

Total time: 55 min

Preparation time: 10 min

Cooking time: 45 min

Cooking methods: Boiling , Cooking , Simmering

Difficulty: Intermediate

The ultimate delicious dahl. A hearty classic, perfect for the whole family.


The Dahl

The Coconut Collaborative Natural Yogurt • 350 g
4 Garlic Cloves
Sesame Oil • 2 tbsp
1 Squash
Red Split Lentils • 250 g
1 Thumb of Ginger
Vegetable Stock • 800 ml
2 Onions (finely chopped)
Cumin • 1.5 tsp
Cayenne Pepper • 1 tsp
Coriander Powder • 1/2 tsp
Chilli Flakes • 1/2 tsp
Turmeric • 1 tsp
1 Lemon Juice
10 Curry Leaves
2 Chillies (finely chopped)
Pepper • 1/2 tsp
Salt • 1 tsp
Spinach • 100 g

To Serve

Chopped Thai Basil • 2 tsp
2 Spring Onions (finely chopped)
The Coconut Collaborative Natural Yogurt • 1 tbsp



Heat one tbsp sesame oil on a large pan over a medium heat. Peel and finely chop the onions and sauté for 10 mins until golden. Add the garlic and ginger and stir for a further 2 min.


Halve, peel and slice the squash in square sized shapes around 2cm cubes (make sure to spoon out the seeds beforehand). Then add to the pan and cook for a further 5-10 min until soft.


Finely chop the dried chilli and toast the rest of the spices and curry leaves in the pan for 1-2 minutes.


Add the split lentils, vegetable stock, lemon juice and natural coconut yogurt to the pan. Stir until well combined.


Bring to the boil over a high heat and simmer for 25min until squash is soft and tender. Add the handful of spinach towards the end, cover the pan with a lid for 5 min until spinach is soaked through.


Perfect when served with brown rice. Add the dahl in a bowl, then top with spring onions, finely chopped thai basil and a dollop of yogurt. Enjoy!

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