Butternut Squash Curry

3 servings:
½ onion, in bite-sized chunks
⅓ butternut squash, deseeded, peeled and cubed
1 portion curry paste of choice
250ml water
75g red lentils
1 small pepper, in bite-sized chunks
165ml (small tin) coconut milk
handful of mange tout, trimmed and halved
cooked rice, to serve


  1. In a little oil, gentle fry the onions to soften.
  2. Add the butternut squash, lentil, curry paste and water. Stir and allow to cook for about 10 minutes, covered.
  3. Add the pepper and coconut milk, stir again. Add a little more water if needed.
  4. Cook for a further 15 minutes, possibly leaving the cover off for part of the time if you need to bubble off some of the liquid.
  5. Add the mange tout for the final 6 minutes or so of cooking time, covering the pan again.
  6. Serve with rice or naan, as prefered.


  • Can be frozen
  • If you’re feeling more adventurous, swap the bought curry paste for making your own. Do this after softening the onions and before adding the butternut.

butternut squash curry photo