Lentil & Squash Curry


1 tablespoon mild or medium (not extra virgin) olive oil

2 red onions, chopped

4 garlic cloves, crushed

1 medium butternut squash, unpeeled, deseeded and cubed

2 tablespoon curry powder

600ml (1pt) vegetable stock

100g (4oz) dried split red lentils, rinsed and drained

400g can chopped tomatoes

4 tablespoon baby leaf spinach

2 teaspoon sea salt

Freshly ground black pepper

Handful of coriander, finely chopped


Heat the oil in a saucepan and gently sweat the onion and garlic for around 5 minutes to soften them.

Stir in the butternut squash and curry powder, then pour in the stock, lentils and tomatoes, and bring to the boil.   Cover and simmer for around an hour, stirring occasionally, to let the squash soften and the sauce reduce.

Stir in the spinach, cover for a few minutes while it wilts, then season to taste with the salt, pepper and coriander.

Serves 4

Gluten free, wheat free if you use a wheat free stock, dairy free


Can be made in advance

Suitable for freezing, but don’t add spinach until you’ve defrosted and reheated the curry