Photo of Butternut squash dhal with cauli 'rice' by WW

Butternut squash dhal with cauli 'rice'

Points® value
Total Time
30 min
5 min
25 min
Friday night is curry night! And this one’s as tasty as any takeaway…


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Curry paste

2 tablespoon(s), mild

Butternut Squash

500 g, chopped into cubes

Tomato Purèe

2 tablespoon(s), level

Vegetable stock cube

2 cube(s), to make 1.2 litres stock

Split Red Lentils, dry

300 g

Coriander, fresh

10 sprig(s), small handful, roughly chopped

Green Beans

200 g

Cauliflower, Raw

600 g


1 medium, cut into wedges, to serve


  1. Mist a large pan with cooking spray and cook the onion over a medium-high heat for 7-8 minutes until soft. Add the curry paste, squash and tomato purée, then cook, stirring, for 2 minutes.
  2. Add the stock, lentils and coriander stalks then reduce the heat and simmer for 15 minutes, adding the beans for the final 5 minutes of cooking.
  3. Meanwhile, grate the cauliflower or blitz it in a food processor until it resembles grains of rice. Mist a large nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes until tender. Remove from the heat.
  4. Divide the dhal and cauliflower ‘rice’ between bowls, garnish with the chopped coriander and serve with the lime wedges, if using.


Freeze any leftover dhal for up to 1 month. Defrost in the fridge overnight and reheat on the hob.