Sweet Potato and Butternut Squash Dhal

This recipe is for my dear friends Karen and Colin. Colin tries out my vegetarian recipes and gives me feedback on any twists he has added. When I stumbled across this recipe I thought they’re going to love this. I bet they make it spicier than me, but then I cannot eat food that’s too spicy hot.

The recipe below is very mellow, if you want spicier you could use a hot curry powder or some fresh chillies. I have used a low fat coconut milk which worked perfectly, but of course you can choose to use regular if that’s what you prefer or have in the cupboard.

In my recipe I have added a bag of spinach, but you could easily use frozen spinach. Be sure to defrost it first.

Sweet Potato and Butternut Squash Dhal

A mild vegetable red lentil dhal

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5 Portions
Calories 397 kcal


  • 1 tbsp Vegetable oil
  • 3 medium Onions - chopped
  • 3 medium Sweet potatoes - cut 2 cm squares
  • 1 medium Butternut squash - cut 2 cm squares
  • 4 Tomatoes - chopped
  • 1 tin Chopped tomatoes
  • 225 gm Red lentils
  • 1 tin Low fat coconut milk
  • 2 tbsp Curry powder of choice
  • 1 tbsp Chilli powder
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Salt
  • Pinch Pepper
  • 300 ml Water
  • 180 gm Spinach


  1. Turn slow cooker on high.

  2. Add oil and onions and stir.

  3. Prepare ingredients in the order of the ingredient list and apart from the water and spinach, add to slow cooker, mixing in as you go. Thoroughly mix and leave to cook for 4 hours.

  4. Half an hour before serving, add the spinach and some water if the consistency feels a little too dry.

  5. Serve with plain boiled rice.

Recipe Notes

If you want to leave this to cook longer then cook for 8 hours on low heat.


Calories 397, Fat 8.7 g, Carbs 64 g,  Fibre 25 g, Protein 19 g

Curried Butternut Squash Soup

Curried Butternut Squash soup is a satisfying, warming wintertime soup. You can serve for lunch with fresh crusty bread or as a starter at a dinner party. Add some cream to enrich and make the taste very slightly smoother.

I do not like spicy hot, so I used just the tip of a thin green chilli pepper and then I place the rest in the freezer to use for another soup or curry dish.

Mild – use just the tip of the chilli without any seeds.

Medium – deseed the chilli and disgard the seeds; chop the whole pepper

Hot – use the lot, seeds and flesh

Curried Butternut Squash Soup

A warming spicy winter soup

Course Soup, Starter
Cuisine British
Keyword spicy, warming, winter
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 portions
Calories 169 kcal
Author SharonBye


  • 1 tbsp Vegetable oil
  • 1 small Onion, chopped
  • 1 Green thin chilli chopped Mild - use tip and no seeds, Medium - remove the seeds and use the whole chilli, Hot - use the whole chilli
  • 1 inch Fresh ginger grated
  • 1 clove Garlic crushed or chopped
  • 1 tbsp Cumin
  • 1 small Potato peeled and cut roughly into 1 cm cubes
  • 1 medium Butternut squash, peeled, deseeded and roughly cut into cubes
  • 2 pints Vegetable stock No particular preference. Could use chicken or if no stock cubes, use water.
  • Salt and Pepper


  1. Heat the oil in the saucepan and add the onion and slowly cook for 5 minutes without browning. Turn up very slightly and let the onion start to colour, then turn heat down again. Do not let the onions burn and remove from heat if browning too much. If too dry add a little water.

  2. Add the chilli, ginger, clove and cumin and cook for a couple of minutes.

  3. Add the potato and butternut squash, stir them and coat with the gorgeous flavours.

  4. Add the stock and a pinch of salt and pepper and cook for 20 minutes or until the butternut squash and potato are cooked.

  5. Remove from heat and leave to cool.

  6. Blend until smooth in a blender, taste and add salt and pepper if needed.

  7. Fully reheat as and when required.

Nutrients – Calories 169, Fat 4g, Carbs 36g, Protien 3.8g


Butternut Squash Colcannon


This is a homage to the Irish Colcannon. This version has been adjusted to suit a lower carb diet. I am therefore using Butternut Squash in place of creamy mashed potatoes.

Colcannon is a traditional Irish Potato dish whereby kale (or green cabbage) is mixed with buttery, creamy mashed potatoes.

I will be using Curly Kale and Spring Onions in my recipe. A perfect accompaniment to serve with couple of pork sausages, onions and garden peas. A very satisfying comfort plate of food.

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