Butternut Squash & Red Lentil Curry

squash and red lentil curry recipe

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Prep Time: 10 minutes    

Cooking time:30-35 minutes


    • 1 Butternut Squash
    • 1 Cup Red Lentils (200g)
    • 200g Fresh Spinach
    • 1 x 400ml Coconut Milk
    • 1 x 400g Chopped Tomatoes
    • 1 Onion
    • 3 Garlic Cloves
    • 3 cm Piece Fresh Ginger
    • 1 Large Handful Fresh Coriander
    • 1.5 Tsp Chilli Powder
    • 1.5 Tsp Ground Cumin
    • 1.5 Tsp Turmeric
    • 2 Tsp Butter OR Coconut Oil

For this recipe you’ll need a dutch oven or casserole dish with lid.

Good examples include Dutch Oven / Casserole Dish

Either will do the job here.

Start with the butternut squash by following this 6-step process…

butternut squash preparation image

Step One – Using a sharp knife remove the top and bottom of your butternut squash.

Step Two – Stand the butternut squash up on a flat surface with the bottom down.

Step Three – Use a Sharp knife or vegetable peeler and peel the tough outer skin from top to bottom.

Step Four – Slice across the butternut squash just above the rounded lower section to create 2 segments.

Step Five – Slice the rounded bottom section in half, use a spoon to scoop out the seeds.

Step Six – Slice and chop both segments into 2-3cm cubes.

Leave the butternut squash to one side for now.

Place your dutch oven or casserole dish onto the hob over a low heat.

Add 2 tsp Butter or Coconut Oil.

Peel and finely chop the Onion, Garlic and Ginger then add to the pan.

To the pan add all the spices (Chilli Powder, Ground Cumin, Ground Turmeric) and stir, leave to cook for 60 seconds.

Now add the Butternut Squash to your pan and stir again. Allow to soften in the pan for 4-5 minutes.

Wash your Red Lentils in a sieve under the cold tap.

Add the Red Lentils to pan and mix again to incorporate all the flavours. Leave to cook for 2-3 minutes.

Now it’s time for both the Chopped Tomatoes and Coconut Milk to be added, making sure you stir well to combine everything together.

Leave to simmer on a gentle heat for around 30 minutes, stirring every few minutes to make sure your lentils don’t start sticking to the bottom of your pan.

Wash the Spinach in a colander then using your hands squeeze the excess water out.

Add to the curry and stir through, it will start to wilt very quickly.

Check the curry by taste testing, the Red Lentils should be soft at this point.

Remove from the heat.

Wash and roughly chop your Fresh Coriander then add to the curry and stir in.

This curry works well on its own if you’re looking to stay lower on carbohydrate intake as the lentils will help keep you satisfied due to their protein content, alternatively try serving with 40g portion of Basmati Rice.

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