Coconut & squash dhansak

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Step 1

Begin by putting the chopped squash in a bowl with a splash of water. Cover this with cling film and microwave for 5-6mins. This should steam the squash and it will quickly become tender. If you prefer, you can also roast the squash in the oven at a medium-high heat for 35 mins.

Step 2

While the squash is cooking, heat oil in a large pan and add the onions. Cook until the onions are translucent and soft before adding the curry paste, tomatoes and coconut milk. Let this simmer for 10 mins until it has thickened into a rich and moreish sauce.

Step 3

Drain any liquid from the microwaved squash (ignore this step if you have roasted the squash). Add the squash to the sauce with the lentils, spinach and any seasoning it requires. Allow the spinach to wilt in the sauce and then mix in the Greek yogurt to add some added creaminess.

Step 4

Serve the curry with toasted naan bread and a dollop of coconut yogurt on the side.