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Easy butternut squash curry recipe with rice

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.

Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 People
Calories 341 kcal
Author Sarah Barnes


Main ingredients:

  • 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

Before serving:

  • 2 tsp Garam Masala
  • 2 tbsp Mango Chutney

Optional garnish to serve:

  • Fresh mint or coriander


  1. 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).

  2. Add the garam masala and mango chutney before serving.

  3. Serve with rice and naan bread. 

Recipe Notes

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.

Nutrition Facts
Butternut Squash Curry with Lentils - Ready in 30 Minutes!
Amount Per Serving
Calories 341 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g88%
Sodium 426mg19%
Potassium 959mg27%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 10g11%
Protein 9g18%
Vitamin A 16346IU327%
Vitamin C 63mg76%
Calcium 136mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.