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recipe image Delicious Vegan Butternut Dahl
  • main
  • vegan
  • medium
  • rice
  • indian
  • lunch
  • dinner
  • curry

Delicious Vegan Butternut Dahl

CHANGE. ONE. THING. and try our vegan butternut squash dahl at home. It is absolutely yummy!

  • Preparation time
  • Cooking time
  • Servings3 portions
  • DifficultyMedium


  • 1 butternut squash peeled and chopped into chunks
  • 1 tbsp vegetable oil
  • 1 tsp garam marsala
  • 1 tsp cumin seeds
  • 45g Flora Dairy Free
  • 1 finely chopped small onion
  • 2 crushed garlic cloves
  • 1 finely chopped red chilli
  • 1 tbsp grated ginger
  • 1 tsp ground turmeric
  • 200g red lentils
  • ½ lemon
  • Coriander and vegan yogurt (to serve)

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat the oven to 220C/200C fan. On a baking tray, toss the butternut squash chunks in the vegetable oil, garam marsala and a big pinch of salt. Roast for 30 minutes, until softened.
  2. Whilst the squash is roasting, add the cumin seeds to a saucepan and toast for 30 seconds, then add the Flora dairy free. Once melted, add the chopped onion and gently fry for a couple of minutes, until starting to turn translucent. Add the crushed garlic, red chilli and grated ginger, fry for 3 minutes longer. Add the turmeric, then tip in the lentils, stirring to coat them in the spices. Pour 800ml of water into the saucepan, bring to the boil, then reduce to a simmer. Simmer for 20 minutes, until the lentils are softened.
  3. Once the lentils are cooked, add the roasted squash, and lemon juice, taste and season. Serve topped with a dollop of vegan yogurt and coriander.