Butternut Squash Dahl — a plant-based Indian recipe by BOSH!
Jump to recipeMore Indian recipes →More Dinner recipes →

Butternut Squash Dahl

This butternut squash dahl is genuinely one of those recipes we keep coming back to, especially when the evenings get colder and we want something that feels like a proper hug in a bowl. The squash goes beautifully soft and sweet, the lentils get thick and creamy, and the whole thing is packed with warmth from the spices. It's the kind of dinner that smells incredible the moment it starts cooking and makes everyone wander into the kitchen asking what's for tea. Trust us, once you've made this one you'll have it on rotation all winter.

Cook: 35 min
Serves 4

Before You Start

  • Heavy-based frying pan
  • Microplane or fine grater (for ginger)

Ingredients

  • 2 tsp chilli flakes
  • 2 tbsp vegetable oil
  • 1 onion
  • 2 garlic cloves
  • 2cm ginger
  • 1 butternut squash
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 x 400g can of chopped tomatoes
  • 200g red lentils
  • 1 x 400g can of coconut milk
  • 200g chopped kale
  • 15g coriander leaves
  • 1 tbsp plant-based yoghurt
  • Juice of 1 lemon

Method

1

Prepare the ingredients

  • Peel and finely dice the onion
  • Peel and grate the garlic and ginger
  • Peel and remove the seeds from the butternut squash, we chop it into even sized 1cm chunks
2

Start the base

  • Heat the oil in a heavy based frying pan over a medium heat
  • Add the onion and cook for 2-3 minutes until translucent
  • Add the squash and stir until it begins to turn golden around the edges
  • Add the garlic and ginger and stir for 1 minute
  • Add the chilli flakes, garam masala, cumin and turmeric and stir for 1-2 minutes
3

Cook down the ingredients

  • Add the chopped tomatoes to the pan and cook for 2 minutes
  • Add the coconut milk and 100 ml water to the pan and stir well until combined
  • Add the red lentils and stir everything together
  • Bring the curry to the boil, reduce the heat to a gentle simmer and cook until the lentils are soft (approx 20 minutes)
  • Add the kale and cook for a further 2-3 minutes until it’s wilted
4

Time to serve

  • Sprinkle with coriander, drizzle with plant-based yoghurt, squeeze over the lemon juice and serve either as a soup, or with rice or whole wheat chapatis

Tips & Variations

  • Make it creamier: We love stirring a big spoonful of coconut cream in right at the end. It makes the whole thing feel a little more luxurious and balances out the heat really nicely.
  • Batch cook it: This one gets even better the next day as the flavours keep developing overnight. Make a big pot and you've got lunches sorted for the rest of the week.
  • Serve it right: We find this works really well with warm naan or fluffy basmati rice, and a dollop of coconut yoghurt on top. A handful of fresh coriander and some chilli flakes finish it off perfectly.

Why This Works

The trick here is getting a bit of colour on the squash before you add the lentils. That golden caramelisation on the edges adds a depth of flavour you just don't get if you rush it. And cooking the garlic and ginger right into the oil with the spices blooms everything together, which is what gives this dahl that rich, layered taste rather than just tasting like spiced soup.