This is one of my favorite lentil curry’s to make up in a big batch. It is great for freezing and because of the sweetness of the roasted butternut squash, my kids love it, so it’s a meal the whole family can enjoy.
I use the chunkier variety of lentils when making this, like brown or green lentils, you don't need to soak dried lentils overnight. You can used canned cooked lentils if you prefer, but I can buy a huge bag of dried lentils for such a cheap price, it's more budget friendly to buy the bags and you will get a lot more meals out of it too.
I am sure it would work with red lentil too if that's all you have, but would become more of a dhal type curry.
I like to serve this with my Zucchini and Rice Pilaf - but it will go well with a variety of different sides. I also like to add a spoonful of yoghurt to the top, but for a dairy free option, you could drizzle a little bit of coconut milk.
Roasted Butternut Squash and Lentil Curry
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
Ingredients
- 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
Instructions
- Preheat oven to 200c or 400f
- 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)
- Spray a large saucepan with spray oil and add the onion, garlic and ginger, cook until softened.
- Add all the spices to a mortar and pestle, along with a little bit of water and mix together.
- Add spices to onion, garlic and ginger mixture and stir to evenly coat.
- Add lentils, stock and passata, bring to the boil and reduce heat, cover and simmer for approx 45 mins.
- Add in the roasted butternut squash about 10 mins prior to serving time.
- Serve with your choice of side
Notes
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Nutrition Information
Amount Per Serving Calories 314Total Fat 2gSaturated Fat 0gCholesterol 0mgSodium 825mgCarbohydrates 59.1gFiber 23.1gSugar 12.4gProtein 18.2g
Hannah says
How much is a cup??
admin says
about 230ml
Kelly Manton says
I made this tonight and it was very very nice! I did find I had to add more water to it to stop the lentils drying out and sticking to the pan. It worked out fine though and had a lovely flavour! Thank you for the recipe, I'll be making it again!
Hannah says
So what would that be in weight? For the lentils?
admin says
no idea in grams. I nearly always use my measuring cups for cooking. If you use a normal mug, just fill it to about 3/4 quarters with lentils and that should be about right. It doesnt have to be spot on.
Anonymous says
Just made this and it's delicious. Was going to freeze 3 portions but got to have another tomorrow.
1 cup of lentils by the way is 8oz
Love this site, fab recipes. Thanks
Emma Evans says
This is amazing!!Just like a curry bought from a takeaway shop - you have to try it! So easy to make 'enjoy
Bud says
Excellent, easy to make and great for a winters meal.
Lorraine says
Just made this, had to use red lentils instead as they were all I had. I cut the ingredients in half and made enough for today and tomorrow. Will definitely be making this again, so yummy!
Elaine says
Hi can I use ground ginger and cumin?