Vegan lentil and butternut squash curry

serves 4 (or freeze whatever you don’t eat)

1 large onion
4 tbsps Balti curry paste
200g red lentils
700ml water
1 butternut squash
25g creamed coconut
vegetable oil for frying

Peel and cube the butternut squash. Chop the onion and fry until soft. Add curry paste and fry for one minute. (Don’t worry if the curry paste sticks to the pan a bit – any stuck bits will come off once the curry is simmering.)

Add the squash, water and lentils. Bring to the boil, cover and simmer for approx. 25 minutes until the lentils and squash are soft, stirring occasionally. Stir in the creamed coconut.

Serve with rice or naan bread.

This dish also works well if made in advance and reheated – the flavours develop more if left to stand for a bit.


From an early age Rick would rather pick up a carrot than a sausage. Not a vegetarian, but would like people to think he was.

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