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Chickpea and Butternut Squash Dahl Recipe


2 adults and 3 littles


  • 1 butternut squash, peeled and cut into 2cm dice
  • 1 x 400g can chickpeas in water
  • 300g dried red lentils, rinsed
  • 2 low-salt vegetable stock cubes
  • 1tbsp garam masala
  • 1tbsp mild curry powder
  • a good grinding of black pepper
  • 2 heaped tsp dried mixed herbs
  • 2tsp smoked paprika
  • 1 x 400g can coconut milk
  • 1 x 400g can chopped tomatoes
  • 1 brown onion, finely diced
  • 2 garlic cloves, grated


Put all of the ingredients, including the water from the can of chickpeas, into the slow cooker, along with 350ml of boiling water. Give it a really good stir and put the lid on.

Cook on high for 3-4 hours or low for 6-8 hours. Once done, use a wooden spoon or rubber spatula to give the dahl a really good stir and mash the soft butternut squash into the sauce a little.

Serve the dahl with rice or naan breads, or even as a pasta sauce. Adults, you may want to season your portion with a little salt or even a dash of chilli sauce, if you like.

Recipe courtesy of Family Comforts by Rebecca Wilson, published by DK.


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