This Butternut Squash curry is a really warming vegetarian recipe. Packed with vegetables, lentils and flavour, it also happens to be dairy free, gluten free and vegan.
What’s not to love about a dinner that needs 5 minutes preparation and gives you 4 of your 5 a day in one bowl?
I’m always looking for recipes that make eating vegetarian or vegan food feel really simple and accessible. This Butternut Squash Curry definitely hits the mark.
It’s like a hug in a bowl and it gets even better the longer you cook it for.
You’ll love this Easy Butternut Squash Curry recipe because:
✅ Mix it up in just 5 minutes.
✅ Gluten free, dairy free, vegetarian, vegan AND packed with flavour.
✅Perfect for batch cooking and freezing.
What is the best way to cut a Butternut Squash?
I’m always looking for a foodie cheat, so SHHH I don’t chop mine. I always buy ready chopped and frozen butternut squash (available from most supermarkets now).
However, if you do want to chop your own butternut squash this is the best way I’ve found to do it.. Slice around 2 centimeters off each butternut squash end, and then peel using a vegetable peeler. Then stand the squash on end and chop it right down the middle.
Next use a metal spoon to scrape the seeds and the pulp from the cavity of your butternut squash. Now lay each half of the squash down and and cut lengthways.
Then to make cubes cut the other way across the slices you have made.
Can I really just put it all into the pan and go?!
You could definitely brown all of the vegetables first if you have the time or inclination.
BUT I really think if you can make your life a little easier by not doing it, the end result is still really delicious.
What do you serve with Butternut Squash curry?
You can serve this curry with the usual curry side dishes, rice, naan bread and poppadums.
This really gives it a take away feel.
Or with my Easy Flatbreads, as the children absolutely love them.
Tips for making Butternut Squash Curry:
- This Butternut squash curry is perfect for batch cooking, just make double the recipe and freeze in freezer safe containers (like these containers on Amazon which I LOVE for this purpose).
- I mostly use these curry pastes, you can also vary the heat of your curry with the different type of paste. I used Balti paste for this Butternut Squash Curry but using madras would give a spicer curry.
- You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.
Fancy more easy Vegetarian recipes?
Originally posted on February 13, 2019 this post was fully updated on 26 January 2021.
Butternut Squash Curry with Lentils - Ready in 30 Minutes!
This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices.
- 1 Onion Finely chopped. (See Note 1.)
- 3 Cloves Garlic Crushed. (See Note 1.)
- 1 inch Ginger Fresh, finely chopped. (See Note 1.)
- 700 g Butternut Squash Cubed. (See Note 1.)
- 400 g Cauliflower Cut into small chunks. (See Note 2.)
- 100 g Red lentils Dried
- 1 tin Chopped Tomatoes approx 397 g
- 400 ml Coconut Milk Handful
- 150 g Curry Paste (Around half a jar)
- 1 tsp Salt
- 2 tsp Garam Masala
- 2 tbsp Mango Chutney
Optional garnish to serve:
- Fresh mint or coriander
Put all of the main ingredients into a large saucepan. Cook over a medium heat for 25 minutes (or more if you would like it to be more soft in texture).
Add the garam masala and mango chutney before serving.
Serve with rice and naan bread.
Note 1 - Vegetables
I use the onions, garlic and ginger pre-prepared and frozen to make this as quick as possible.
Note 2 - Cauliflower
The smaller you cut this, the more it will soften and break down. So if you want big chunks, leave it large. If you want it to break down (that's how I like it) cut it smaller and/or cook it for longer. You could also use frozen cauliflower.