Butternut squash curry

Ready in 40 minutes
Serves 4 people
This is such a warming curry, packed with nutrients to boost the immune system with the colder weather approaching. This recipe is super tasty and very easy to make in just a few simple steps.


● 1 Onion
● Tbsp coconut oil or groundnut oil
● 3 Garlic cloves peeled
● Thumb size piece of ginger, peeled and
chopped finely
● 2 tsp ground turmeric
● 2 tsp ground coriander
● 400 g coconut milk
● 1 stock cubes of vegetable stock
● Juice of a lime
● 1 butternut squash
● 200 g dried red lentils
● Optional: spinach to wilt in the curry

*see the bottom of the page for handy tips

  1. Chop the butternut squash, removing the seeds, then cut into 1 inch cubes.
  2. Dissolve the stock cubes in 500 ml of boiling water.
  3. Peel and chop the onions finely, and either using a knife or a garlic crusher mince the garlic. *
  4. Heat the oil over a medium heat in a large pan and fry the garlic and onions till soft.
  5. Turn up the heat and add the butternut squash, stock and coconut milk** and bring to the boil. At this stage season generously with salt and pepper.
  6. Reduce to a gentle simmer and place the lid on the pan, cooking for 10 minutes.
  7. Remove the lid and add the lentils, turmeric and coriander, then simmer for 15-20 mins with the lid on. Keep an eye on the consistency of the curry, stirring
  8. Take the curry off the heat and stir through the lime juice.***
    The curry should be of a thick consistency, but add a little more water if desired.
  9. Serve with some rice or naan and enjoy!

*For you spice lovers out there you can finely chop a fresh chilli – and include the seeds for extra spice!
**You can use either reduced fat coconut milk or full fat, either works.
***Can serve with fresh coriander if desired. If you want to increase the nutrients even more, why not try wilting some spinach at the end just before serving?
Don’t bother peeling the butternut squash, as it’s time consuming, but it also reduces waste.
If you can’t find or don’t have butternut squash, pumpkin or sweet potato also

Recipe idea by Tia Magrath

Published by bruisedfoodclubuppsala

Non-profit organisation that saves food, reduces food waste and hunger and promotes sustainable food consumption.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: