Roasted Butternut Squash and Lentil Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving
Green - syn free per serving
SP friendly - syn free per serving
WW Smart Points - 4
  • 400g (14oz) butternut squash, cubed
  • 1 cup of green lentils, washed and rinsed
  • 2 cups (480mls) of passata
  • 3 cups (720mls) of chicken stock or vegetable stock
  • 1 large sweet onion, finely chopped
  • 4 cloves of garlic, crushed
  • 1 tablespoon of fresh grated ginger
  • 1 tsp of cumin seeds
  • 1 tsp of turmeric
  • 1 tsp of garam masala
  • 2 tsp of chilli powder (or fresh red chilli, chopped)
  • 1 tablespoon of curry powder
  • Spray oil
  • salt and pepper to season
  1. Preheat oven to 200c or 400f
  2. Add butternut squash to a oven proof dish, spray over the top with Spray oil and roast in the oven till softened and golden. (approx 40 mins)
  3. Spray a large saucepan with spray oil and add the onion, garlic and ginger, cook until softened.
  4. Add all the spices to a mortar and pestle, along with a little bit of water and mix together.
  5. Add spices to onion, garlic and ginger mixture and stir to evenly coat.
  6. Add lentils, stock and passata, bring to the boil and reduce heat, cover and simmer for approx 45 mins.
  7. Add in the roasted butternut squash about 10 mins prior to serving time.
  8. Serve with your choice of side
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Nutrition Information
Serving size: 1 Calories: 314 Fat: 2g Saturated fat: 0g Carbohydrates: 59.1g Sugar: 12.4g Sodium: 825mg Fibre: 23.1g Protein: 18.2g Cholesterol: 0mg
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at