Vegetable Dhansak

This vegetarian curry is quick and easy and makes a great midweek dinner. Naturally gluten and wheat free, it’s delicious too and can be served with rice or GF/WF naan bread.

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Indian

Type: Main


  • 1 tbsp vegetable oil
  • 500g butternut squash - peeled and chopped into chunks
  • 2 onions - chopped
  • 4 heaped tbsp mild gluten and wheat free curry paste
  • 400g can chopped tomatoes
  • 400g can light coconut milk
  • 200g bag baby spinach
  • 1 tsp dried ginger
  • 150ml coconut yogurt - and extra to serve
  • Gluten and wheat free naan bread - to serve


Prep time: 10 mins Cook time: 30 mins

Cook the butternut squash in a pan of boiling water for 15 minutes, or until it is tender. Meanwhile, heat the oil in a large pan and add the onions and cook for a few minutes until soft. Add the curry paste, tomatoes, ginger and coconut milk, and simmer for 10 minutes until you have a rich thick sauce.

Warm the naan breads in a low oven or under a low grill. Drain the squash and add this to the sauce with the lentils and spinach. Simmer for a further 3 minutes so that the spinach wilts, then stir in the coconut yogurt.

Serve the vegetable dhansak with the warm naan and a dollop of the yogurt.