Butternut Squash & Lentil Curry

A hearty bowl of red lentil dal, simmered with warm spices and creamy coconut milk. Sweet butternut squash and vibrant greens bring colour, texture, and a fresh lift. Add a naan or flatbread to mop up any sauce!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a little oil or butter in a pan and fry the onion until golden. Add the cubed squash and cook for 3–5 minutes.

Step 2

Stir in the garlic paste, then add the lentils, garam masala, and ground fenugreek. Mix everything well.

Step 3

Pour in the coconut milk, vegetable stock, ginger paste, and half the water. Give it a good stir, bring to the boil, then cover and let it simmer for about 10 minutes.

Step 4

Add your green veg of choice (spinach, tenderstem broccoli, or whatever you’ve got on hand). Cook until just tender. Adding more water if necessary to stop the lentils sticking.

Step 5

Finish with lime juice, fresh coriander, or a sprinkle of sliced chilli for extra zing before serving!