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Butternut Squash and Red Lentil Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Super healthy, amazingly filling and so tasty.

Ingredients

Serves: 4 large portions

  • 1 medium onion
  • 1 tin diced tomatoes (large tin)
  • ½ kilogram butternut squash
  • 113 grams red lentils
  • 1 tablespoon red thai curry paste
  • 1 tablespoon oil
  • cilantro (optional)
  • spinach (optional)
  • stock

Method

Butternut Squash and Red Lentil Curry is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oven to 170 Heat the oil in a large pan and cook the onion for five minutes until softened.
  • Drain the tomatoes saving the juice and use the stock to make up to 600ml/1 pint Add the squash to the onions and toss. Stir in the curry paste then add the tomatoes, and stock/juice mix.
  • Tip in the lentils and bring to a simmer. Cover and place in the oven for 30-45 minutes until the squash is tender. Length of time will depend on how small youve chopped the squash. Optional - When cooked stir in spinach and replace lid to allow spinach to wilt and/or sprinkle over a liberal amount of chopped coriander.
  • Additional Information

    This can be cooked with 2/3 skinless chicken breasts

    Tell us what you think

    What 2 Others have said

    • Wow! Love this recipe. Few ingredients and easy to make no standing at the cooker and stirring for ages. Cooks in the oven and out comes a thick and delicious curry. I added kale 10 mins before cooking time for a nice dose of healthy greens. Serve with brown rice and plain yoghurt for a filling and warming meal.

      Posted by Mariedavies on 16th February 2015
    • Absolutely lovely. Would just like to know the calorie content per portion as following the 5:2 diet?

      Posted by samsunpig on 2nd June 2014
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