Vegetable curry with roasted butternut squash and lentils

I cooked this dish last week before we started our Wholegrain challenge. As you can see its served with white rice.


1/2 large butternut squash, cubed
1 cup of green lentils, washed and rinsed
500ml of passata
200ml of chicken stock
1 large sweet onion, finely chopped
4 cloves of garlic, crushed
1 tablespoon of fresh grated ginger
1 tsp of garam masala
1 tsp of cumin
1 tsp of coriander
2 tsp of chilli powder
1 tablespoon of curry powder
2 tbsp of oil
salt and pepper to season

Start by preheating the oven to 200 Celsius.
Put the cubed butternut squash in an oven proof dish , add 1 tbsp of oil and mix everything together. I’m trying not to use a lot of oil so this is why I added I little. If you feel that’s not enough you can add more. Roast in the preheated oven until the squash it’s softened and golden.
At the same time in a large saucepan add the other tablespoon of oil. When the pan is hot add the onion, garlic and ginger and cook until all is softened.
Add all the spices to a mortar and pestle, along with a little bit of water and mix together.
Add spices to onion, garlic and ginger mixture and stir to even coat.
Add lentils, stock and passata, bring to the boil and reduce heat, cover and simmer for approx 1 hour.
Add in the roasted butternut squash about 10 mins before you are ready to eat.
You can keep it simple and serve as above or you can add a tablespoon of yoghurt on top.
For a healthier option, Instead of using white rice you can switch to brown rice.

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