Lentil, Butternut Squash & Chickpea Curry

“{Ideal for Autumn/Winter} A nourishing bowl of vegetarian delight with spices to warm you from the top of your head to the tip of your toes. | Tastes great served up with Basmati or brown rice. | Serve up with fresh coriander sprinkled on top and a wedge of lemon or lime squeezed over the top for a bit of a zesty taste! | Please feel free to adjust the spices & chilli to your preferences. If you get a little heavy handed with the spices a nice cooling dollop of plain Greek yogurt does the trick to sooth your mouth”
1hr 10mins

Ingredients Nutrition


  1. Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
  2. Add spices, ginger and chilli. Cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
  3. Add lentils, butternut squash, stock and tomatoes. Adjust stock in order to cover the squash. Bring to the boil, cover and reduce to a simmer. Simmer for approximately 30-40 minutes or until the lentils and squash are tender.
  4. Add chickpeas and heat through.
  5. Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
  6. Serve up on a bed of brown or Basmati rice, with a garnish of fresh coriander. If the curry is too spicy, add a generous dollop of plain Greek yogurt to cool you down.

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