This post may contain affiliate links.
This delicious vegetarian Butternut Squash Curry is a deliciously warming recipe. It’s also so easy to make, is packed with veggies and lentils, and also happens to be vegan and gluten free too.
It’s perfect as a quick midweek vegetarian family meal or as part of a curry banquet.
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 creamy, fragrant 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.
Why you’ll love this easy Butternut Squash Curry recipe
⭐️ Mix it up in just 5 minutes
⭐️ Gluten free, dairy free, vegetarian, vegan AND packed with flavour
⭐️ Perfect for batch cooking and freezing
About this Easy Butternut Squash Curry with Lentils
There is SO much goodness in this comforting curry dish – butternut squash, cauliflower, lentils, chopped tomatoes, coconut milk… ingredients that just make you feel good as you eat, with a meal that you can just feel nourishing you from the inside.
When it comes to a simple one-pot curry recipe, this is the dish to try. It’s ready in 30 minutes and is a perfect addition to a curry night.
And if you go along with my mantra that if you can buy it frozen, DO IT, you’ll be making this even easier than it already is. I buy the life-saving crations that are pre-chopped frozen vegetables and I’m away.
Butternut Squash Curry Ingredients Notes
- Onion, garlic and ginger – Fresh or pre-chopped frozen is fine
- Butternut squash – I get mine cubed from the freezer. See tips below about chopping if you’re using fresh
- Cauliflower – Fresh or frozen for this too!
- Red lentils – The dried kind
- Curry paste – I used Balti paste for this Butternut Squash Curry but use your favourite
- Mint or coriander – Optional garnishing
How to make Butternut Squash Curry
- Add all of the main ingredients into a large saucepan.
- Cook over a medium heat for 25 minutes (you can cook for longer if you’d like a softer texture).
- Add the garam masala and mango chutney before serving.
- Serve with your favourite sides.
Substitutions
- Curry paste – You can control the heat of your curry with the type of paste you use. I used balti paste for this recipe, but using madras would give a spicier curry, for example.
- Halloumi – You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.
Can you freeze 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).
Top tips
How to chop a butternut squash (if you’re not using frozen)
Slice around two centimeters off each butternut squash end, then peel using a vegetable peeler. Stand the squash on its 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 cut lengthways. Then, to make cubes, cut the other way across the slices you have made.
What to serve with Butternut Squash Curry
You can serve this curry with the usual curry side dishes – rice, naan bread, yoghurt dip and poppadoms. Or with my Easy Flatbreads, as the children absolutely love them.
More vegetarian Curries…
Slow Cooker
Slow Cooker Vegetable Curry {SO Easy!}
Slow Cooker
Slow Cooker Chickpea Curry {Chana Saag}
Slow Cooker
Red Lentil Dahl {Slow Cooker Fakeaways}
Vegetarian
Halloumi Curry {30 Minute Meal}
FAQ
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.
I sure do! Check out my curry recipes here. There are all kinds in there – vegetarian, slow cooker, chicken, turkey, beef, lamb… My most popular star-rated hits are my Slow Cooker Chicken Curry (over 500 ⭐️⭐️⭐️⭐️⭐️!)and my Easy Slow Cooker Beef Curry. Check them out!
I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Butternut Squash Curry {Ready in 30 Minutes}
Ingredients
Main ingredients:
- 1 Onion, Finely chopped. (See notes)
- 3 Cloves of garlic, Crushed. (See notes)
- 1 inch of ginger, Finely chopped. (See notes)
- 700 g Butternut squash, Cubed. (See notes)
- 400 g Cauliflower, Cut into small chunks. (See notes)
- 100 g Red lentils, Dried.
- 400 g Chopped tomatoes
- 400 ml Coconut milk
- 150 g Curry paste
- 1 tsp Salt
Before serving:
- 2 tsp Garam masala
- 2 tbsp Mango chutney
Optional garnish to serve:
- Fresh mint or coriander
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long can you freeze for?
Just made this! Thank you so much, absolutely delicious 🙂 I didn’t have any curry paste , so just added cumin, turmeric and a little bit of paprika. I did add a bit of water and left it for longer, but the consistency was amazing in the end. I served it with naan , poppadoms and fresh cucumber.
Authentic flavours , made for dinner and it was a big yes from everyone. .thank you for a brilliant recipe.
Absolutely gorgeous curry and so easy to make with the frozen veg!! So glad there is plenty left over to freeze and I’ve been told I must make it again!! Thanks for your recipe – it’s highly recommended!!
Absolutely delicious and my meat loving husband devoured it too. Thank you, all your recipes are amazing!
Thanks so much Rachel, so glad he enjoyed!
This looks great – How long would you do this in a slow cooker? I’m new to slow cooking 😂
Loved this!! Made in honour of my newly veggie 6 year old twins so that we could all share a veggie meal, my 20 year old son said he’d want meat in it in future but no one else missed the meat and there’s loads left over, I could literally half all your recipes and it would be enough so thanks for another winner……I’ll be dishing the leftovers out to family to show off 🤣
This is a gorgeous curry, even without the exact ingredients it was super easy, super tasty and super popular in our house! Another win from you Sarah. Thank you for all your wonderful ideas that mean I don’t have to think too hard about feeding my bunch…the difficulty is choosing what to go for 🤔
this was amazing, one of my favourites!
Just made this tonight and it was delicious and really pleased to have a new vegetarian option as find it hard to find good veggie meals as meat eaters trying to reduce meat consumption.
Left out the curry powder and replaced with cumin and coriander. Had it with rich, poppadoms and naan bread.
Served two adults and two kids with enough leftover to freeze for a quick meal in a few weeks. Thanks a lot. First time I’ve used your recipes; used your week planner and enjoyed them all this week.