Serves 4


  • 1 onion
  • 2 cloves of garlic
  • 4 cm of fresh ginger or 2 tsp ground ginger
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 1 tsp chilli flakes
  • 80g lentils
  • 300g butternut squash
  • 1 pepper
  • 400ml coconut milk
  • Fresh coriander
  • Lime or lemon
  • Salt to taste
  • Sunflower oil
  • 1 can of chopped tomatoes

 Squash Curry

Chop the garlic, ginger and onion. You can use an electric chopper to save time. Add this mix to a shallow casserole or deep frying pan with a little vegetable oil. Add the spices and let cook for about 3 minutes until the onions are soft.

Peel the butternut squash with a peeler and chop it into cubes. Wash and chop the pepper.

Add the butternut squash, lentils, tomatoes, pepper and water to the pan just to cover them.

Let it simmer at low heat for about 30 mins until the lentils break down. Add the coconut milk and let it cook for about 1 minute.

Serve with lime wedges and freshly chopped coriander.