Print Recipe

Roasted Butternut Squash and Lentil Curry


  • 400 g butternut squash cubed, 14oz
  • 1 cup of green lentils washed and rinsed
  • 2 cups of passata 480mls
  • 3 cups of chicken stock or vegetable stock 720mls
  • 1 large sweet onion finely chopped
  • 4 cloves of garlic crushed
  • 1 tablespoon of fresh grated ginger
  • 1 tsp of cumin seeds
  • 1 tsp of turmeric
  • 1 tsp of garam masala
  • 2 tsp of chilli powder
  • 1 tablespoon of curry powder
  • 2 tablespoons of ghee or olive oil


  • Preheat oven to 200c or 400f
  • Add butternut squash to a oven proof dish, with 1 tablespoon of ghee, toss to coat and roast in the oven till softened and golden.
  • Add the other tablespoon of ghee to a large pot over a medium high heat and add the onion, garlic and ginger, cook until 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 evenly coat.
  • Add lentils, stock and passata, bring to the boil and reduce heat, cover and simmer for approx 45 mins.
  • Add in the roasted butternut squash about 10 mins prior to serving time.
  • Serve with your choice of side