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Coconut Squash Dahl
Coconut Squash Dahl
  1. Serves 4-6 people
  • 350g The Coconut Collaborative Natural Coconut Yogurt
  • 4 garlic cloves
  • 2 tbsp sesame oil
  • 1 squash
  • 250g red split lentils
  • 1 knob of ginger
  • 800ml vegetable stock
  • 2 onions finely chopped
  • 1 ½ tsp cumin
  • 1 tsp cayenne pepper
  • ½ tsp coriander powder
  • ½ tsp chilli flakes
  • 1 tsp turmeric
  • 1 lemon juice
  • 10 curry leaves
  • 2 chillies, finely chopped
  • ½ tsp pepper
  • 1 tsp salt
  • 100g spinach
  • To serve
  • Chopped thai basil
  • 2 spring onions finely chopped
  • Dollop of coconut yogurt



1. 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.

2. 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.

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

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

5. 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.

6. 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!