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Squash Dhansak


Dhansak is a special and popular curry which has its origin from the Parsi culture in India. Usually danasak is made by cooking mutton or meat from goat along with lentils and vegetables. Here is a vegetable dansak recipe which uses squash pieses in place of mutton or meat. try it once and enjoy.


Butternut squash 500 gram (a small one)

Onion chopped 1 nos

Tomatoes chopped 4 nos

Curry paste 3 teaspoons

Coconut milk 1 cup

Dried kidney beans 1 cup

Spinach chopped 1 cup

Yogurt 1/2 cup

Vegetable oil 2 tablespoons

Salt to taste

Pepper powder as per taste


Wash and soak the kidney beans overnight or for at least 6 hours.

When soaked cook the kidney beans adding 2 cup water using a pressure cooker.

Clean, remove the outer skin and the seeds from the squash and cut it into small pieces.

Cook the squash pieces in a deep pan adding some water and salt till they become tender.

Heat oil in a pan, add the chopped onions and saute well.

Add the curry paste and chopped tomatoes and saute well.

When the tomatoes are cooked and a paste is formed add the coconut milk, mix well and allow to simmer for a few minutes till it becomes thickened like a sauce.

Drain excess water from the cooked squash and add to the curry sauce in the pan and mix well.

Drain excess water if any from the cooked kidney beans and add to the pan and mix well.

Add the cleaned and chopped spinach, mix well and allow to simmer for a few minute till the spinach is also cooked.

Add salt and pepper as per your taste.

Add the yogurt, mix well, remove from heat and serve.

Butternut squash
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