RECIPE: Red lentil & butternut squash curry

This is a great meat free Monday option and is naturally dairy, wheat and gluten free so is suitable for anyone who is undergoing any type of elimination diet.

Turmeric which is often known as the "queen of spices" lends a golden colour to this immune boosting curry. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.

Feel free to experiment with this recipe. It can work just aswell with different beans or pulses such as chick peas and experiment with seasonal veg such as sweet potato or pumpkin.


  • Red lentils (100g)

  • A butternut squash

  • 2 cloves of garlic

  • Ginger (a thumb)

  • A good handful of spinach

  • 1 medium onion

  • Coconut cream (A packet). You can use coconut milk if this isnt available but adjust the amount of stock used

  • Vegetable stock cube (Kailo is my preferred brand)

  • Turmeric (a tsp or a thumb amount of using fresh)

  • Chilli flakes (a tsp)


  • Heat some oil in a  pan or casserole dish

  • While the oil is heating cut all your vegetables and fresh herbs (onion, butternut squash, garlic, ginger). The smaller you cut the butternut squash the quicker it will take to cook. You will be using approx half the butternut squash for this recipe (400g) Why not dice the rest and roast it with a little salt,pepper & paprika. It makes a great lunchtime accompaniment or can be easily whizzed up to make a soup. You could also aim to double up the recipe and freeze the extras.

  • Rinse the lentils in a sieve and set aside

  • Put onion, squash, garlic, ginger and lentils into the pan. Let these cook for 5 minutes. 

  • Season with salt and pepper and add the turmeric and chilli. Stir together so all the vegetables are well seasoned. TIP: Turmeric will stain your hands so make sure to give them a good scrub after handling it

  • Make 500ml of stock 

  • Add the coconut cream and vegetable stock to the pan

  • Leave to simmer for 25/30 minutes until your butternut squash is tender, the lentils are cooked and the liquid has thickened to your liking

  • Add spinach to the curry for the last few minutes (2-3 minutes)

  • Serve and enjoy

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Lauren Healy