Easy Butternut Squash Curry {Ready in 30 Minutes}
This vegan Butternut Squash Curry recipe is a deliciously comforting and nourishing dish. It’s also easy, ready in 30 minutes, is full of flavour and the whole family will love it.
Servings: 6 People
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 | Rinsed
- 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.
Did you make this recipe? Click here to let us know how it went! Your feedback helps us to make more recipes you really want 🧡
Notes
Vegetables: I use the onions, garlic and ginger pre-prepared and frozen to make this as quick as possible.
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.
Nutrition
Calories: 246kcal | Carbohydrates: 41g | Protein: 8g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 560mg | Potassium: 932mg | Fiber: 11g | Sugar: 12g | Vitamin A: 16424IU | Vitamin C: 68mg | Calcium: 144mg | Iron: 4mg