Red Lentil & Squash Curry4.4/5 (BASED ON 1387 reviews)
A delicious way of getting some goodness in with nutritious lentils, butternut squash and spring greens. Our Spicy Garlic & Coconut paste adds sweetness and depth to the lentils as well as a bit of a kick. If you’re using the optionals – a drizzle of cooling yoghurt and a splash of lime juice, really make the dish come alive!
Cook our delicious Red Lentil & Squash Curry in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Red Lentil & Squash Curry. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Dhal Spice Mix pot, a Spicy Garlic & Coconut pot and a Ginger Lentil Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Red Lentil & Squash Curry in just 30 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Dhal Spice Mix
- Spicy Garlic & Coconut
- Ginger Lentil Stock
Your shopping list:
- split red lentils
- large onion
- butternut squash
- spring greens
- coconut milk
- naan breads(optional)
- plain yoghurt(optional)
Our 30 minute recipe
Heat 1 tbsp of oil in a large non-stick pan over medium heat and add the onions. Let them cook, stirring occasionally until they are golden (around 6-8 mins). Then keep a spoonful of onions aside to put on top of the curry at the end if you like. While these are cooking, use this time to peel and chop the butternut squash into 2cm cubes. When the onions are golden, add the butternut squash and stir-fry for 3-4 more mins.
Add the Spicy Garlic & Coconut paste to the pan and stir well. Next tip in the red lentils and sprinkle in the Dhal Spice Mix and stir so that everything is well coated. Add the coconut milk and the Ginger Lentil Stock pot along with 100ml of water and bring to the boil. Then put a lid on it and turn the heat down to medium low and simmer for 10 mins.
Next, stir in the the spring greens and then put the lid back on and let it simmer for 5 more mins. If it gets too dry, just add a splash more water so the lentils can cook without sticking to the bottom.
Meanwhile, toast your naan bread (if having). When the lentils are tender and the butternut squash is soft, serve the curry in bowls with a dollop of yoghurt on top (if having), your naan bread on the side and a squeeze of lime juice over everything.
Red Lentil & Squash Curry Reviews
BASED ON 1387 reviews
Sue - Nov 17, 2018
Really simple but great taste
Alison - Nov 16, 2018
It was nice but found it mild to the point of bland
Sarah - Nov 16, 2018
Carlo - Nov 15, 2018
Great flavour balanced dish. Will require more water and longer cooking time. Very tasty.
Philip - Nov 14, 2018
What a delicious meal even for a devout carnivores like me. More than enough for two and split down would make a great veggie starter for four.
Dominic - Nov 13, 2018
Tracey - Nov 12, 2018
Very tasty dish, my oh didn't mind that it didn't have meat????
Judith - Nov 11, 2018
Always a favourite
Chloe - Nov 11, 2018
Very filling, and even my two fussy children loved it!
Victoria - Nov 09, 2018
So tasty! Perfect level of spice.
Miss - Nov 07, 2018
No way this takes only 30 minutes to cook! According to the recipe the 2cm cubes of butternut squash only need to be cooked for a total of 18 minutes (3+10+5) but I found they needed another 12-15 minutes at least. Whilst we enjoyed the meal, we would prefer something with more spice & heat, so would have liked to be able to buy the various pastes/spices and use them in our preferred proportions. Being stuck with the same quantities and no choice of changing doesn't seem like a good deal to us.
James - Nov 06, 2018
Was not looking forward to this one. How wrong was I. Full of flavour we will have this one again.
Shian - Nov 06, 2018
Really loved this.
Kayleigh - Nov 06, 2018
Laura - Nov 04, 2018
Nice but doesn’t freeze well.
Kathleen - Nov 04, 2018
Lovely. I replaced the spring greens with spinach.
Carla - Nov 04, 2018
Tracey - Nov 03, 2018
Forgot to buy the dpinach! Was still delicious but looking forward to it again with the greens!
Eleanor - Nov 03, 2018
Gabrielle - Nov 03, 2018
Very pleasant and creamy. Was expecting it to have a bit of a kick but it didn’t. Would have given 5 stars if it had. I would order again as I did enjoy it.
Shian - Nov 02, 2018
Yep loved it, husband didn’t moan about no meat.
Claire - Nov 01, 2018
Delicious, I used sweet potato instead
Vicky - Nov 01, 2018
Really good and superbly filling
Kirstie - Nov 01, 2018
Anne - Oct 31, 2018
Elaine - Oct 31, 2018
Berlene - Oct 31, 2018
This is a great start for my vegeterian journey. I LOVED IT I will definitely be getting this dish again.
Katherine - Oct 30, 2018
Delicious and very filling. Using light coconut milk cuts a lot of calories out, too
Elrid - Oct 29, 2018
Cooked it over the weekend. Both, my partner and I had sever stomach upset all through Sunday. I’m kind of apprehensive about trying the other dishes after this. Can I please speak with Customer Service?
Kathryn - Oct 28, 2018
I felt this was more like an Indian based soup, than a curry but still completely delicious nonetheless! Great way to top up on veggies, which I sometimes feel Simply Cook can skimp on with other recipes.
simon - Oct 28, 2018
Fantastic and easy to make, very filling too. Tip...not really enough cooking time stated to cook squash, pre cook it for a min or 2 in the microwave with a little water first. Add flaked almonds too for texture.
Emily - Oct 24, 2018
Love this, ordering more to use as a side dish at our next dinner party!
Keren - Oct 24, 2018
Loved it, will definitely be having this again, yummy!
Hafsah - Oct 24, 2018
Really simple recipie and really warming and delicious!!! Will definetly cook it again. Also a tip is to buy frozen butternut squash already diced and to leave lentils to soak while your prepping everything which usually speeds up cooking time. I also added double the amount of water than recommended so it wouldn't dry out or burn and came out perfect!!!
Matt - Oct 23, 2018
Added some chicken and it turned out really well
Dean - Oct 23, 2018
Sarah Jane - Oct 22, 2018
Tastiest food I have had in a long time!!
Lindsey - Oct 21, 2018
Very nice. Better the next day!
Jennie - Oct 20, 2018
I used king prawns in place of squash, and topped with some sliced red chilli and crushed dry roasted peanuts - really really tasty!
Lauren - Oct 19, 2018
I added prawns in place of squash, delicious!
Jade - Oct 19, 2018
Didn’t have enough butternut squash so used more red lentils and it was lovely even the kids loved it
Tracey - Oct 19, 2018
Sue - Oct 18, 2018
Jo - Oct 18, 2018
Terina - Oct 17, 2018
Lovely and very filling
Paul - Oct 17, 2018
A nice fresh tasting curry
Lyndsay - Oct 16, 2018
My favourite recipe so far very tasty and easy will be reordering.
Tracey - Oct 16, 2018
Too sweet for me and would have liked more ‘kick’
Izabela - Oct 16, 2018
So yummy, reordered a few times now. Tip- cut squash into tiny pieces as takes a while to cook. So good!
Lucie - Oct 16, 2018
So tasty I did miss the meat but would definitely have this again