Red Lentil & Squash Curry4.5/5 (BASED ON 3340 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 Spicy Garlic & Coconut pot, a Dhal Spice Mix 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:
- Spicy Garlic & Coconut
- Dhal Spice Mix
- Ginger Lentil Stock
Your shopping list:
- split red lentils
- large onion
- butternut squash
- spring greens (or 200g spinach)
- coconut milk
- naan breads(optional)
- plain yoghurt(optional)
Our 30 minute recipe
Fry the veg
Fry the onion until golden (around 6-8 mins). While this is cooking, peel and cut the butternut squash.
Add the squash and fry for 3 mins.
Add the lentils
Add the SPICY GARLIC & COCONUT paste to the pan and mix well.
Stir in the red lentils and the DHAL SPICE MIX.
Add the coconut milk and the GINGER LENTIL STOCK pot along with 100ml of water and bring to the boil. Cover with a lid, turn the heat down and let it simmer for 10 mins.
Next, stir in the spring greens and then put the lid back on and cook for 5 more mins. If it gets too dry, add a splash more water so the lentils can cook without sticking to the bottom.
Meanwhile, toast the naan bread (optional).
When the lentils are tender and the squash is soft, serve the curry with yoghurt on top (optional), naan bread on the side and a squeeze of lime.
Red Lentil & Squash Curry Reviews
BASED ON 3340 reviews
Kully - Jun 17, 2019
Very authentic and easy to make...tastes great!
Roslyn - Jun 15, 2019
I absolutely loved it!!!
Clare - Jun 14, 2019
So simple and very tasty
Penelope - Jun 14, 2019
Really tasty and easy to make. Needs longer to cook than the recipe states though.
Miriam - Jun 14, 2019
Charlotte - Jun 14, 2019
My husband is Brazilian, from the state of Espirito Santo! He loved this!
Rebecca - Jun 13, 2019
Andreanna - Jun 13, 2019
Delicious get this one again
Nicholas - Jun 13, 2019
Despite there being no meat in this dish, my Bulgarian house mate loves it
Anna - Jun 12, 2019
Theresa - Jun 12, 2019
Delicious and I've ordered another one. Going to add broccoli
Janet - Jun 11, 2019
Simple and very tasty food
Anna - Jun 11, 2019
Theresa - Jun 10, 2019
Lovely flavours, I'm going to make it again but add different ingredients. Salm on and broccoli I think would give it an interesting twist
steven - Jun 09, 2019
I am not a fan of lentils so added more vegetables to it. Has nice flavour.
Karin - Jun 07, 2019
Joanne - Jun 07, 2019
This was the second time I’ve had this, I really like it. The squash took longer to cook down than the recipe said but it was really tasty. I served with rice, coriander, yoghurt and lime - the lime really makes a difference as with lots of coconut milk based curries.
Stan - Jun 07, 2019
Wasn’t a great deal of flavour
Faye - Jun 07, 2019
Nice, but probably just as easy to make with own ingredients
Hocine - Jun 05, 2019
Fab, full of flavour, will be ordering again
Nadine - Jun 04, 2019
Marie - Jun 04, 2019
Didn’t look very appetising but tasted fantastic.
Michelle - Jun 03, 2019
Really tasty! Love the horseradish mix!
Matina - Jun 02, 2019
Marie - Jun 01, 2019
Very tasty, didn’t look very appetising but tasted fabulous.
Kayur - May 31, 2019
Decent recipe, coming from an Indian background and knowing how a curry should taste this curry needed extra ginger, garlic plus some additional spices. However cooking time was quick and really simple to make.
Ruth - May 31, 2019
Really nice but definitely need a naan to go with it
Priscilla - May 31, 2019
Simon - May 31, 2019
Loved it and even tho it didn't have any meat I till loved it! Amazing!!!
Janet - May 30, 2019
This tasted delicious and I particularly liked the lentils and sauce. I used a mix of chopped butternut squash and sweet potato, which worked well but could have probably used a few more minutes on the hob. I used reduced fat coconut milk which worked absolutely fine. I can’t imagine using full fat as the sauce was heavy enough as it was! This definitely makes enough for leftovers.
Lee - May 29, 2019
Lovely flavour. Added coriander
Julie - May 29, 2019
Absolutely gorgeous, flavoursone without being too hot
Petra - May 28, 2019
Too spicy for us. But great taste, enjoyed it.
Sanjana - May 28, 2019
Loved it. Restaurant quality taste.
Page - May 28, 2019
They didn’t send me the pots for this recipie
Colleen - May 28, 2019
Amazing. Full of flavour. So simple to cook. Loved it
Samantha - May 27, 2019
Amazing flavour and a definite family favourite.
Emma - May 27, 2019
Nice curry think I will reduce amount of coconut milk next time. But really tasty.
Heather - May 27, 2019
SO salty - I can't believe no one else has commented on this. I even bulked it out with some potatoes and added a bit of water during cooking and stretched it to 3 portions, so it's not that it was too concentrated. It'd be a nice dish if it had half the amount of salt - I really like salty food and probably eat too much of it but this was too much for me.
Wendy - May 25, 2019
Very tasty, would definitely use again with smaller butternut chunks.
Andrew - May 24, 2019
Excellent dish. Will have again
Tina - May 22, 2019
Not too keen on this.
Cathryn - May 21, 2019
A bit bland.
Katrina - May 21, 2019
Love it - want again!!
Shannen - May 20, 2019
Nice flavours but could of done with a wee bit more heat to it
Suzanne - May 20, 2019
Loved it, very tasty!
Liz - May 20, 2019
Rebecca - May 20, 2019
Jessie - May 20, 2019
Eaten and loved by fussy husband and son! I’d say that’s a a GOOD dinner day!!!
Charlotte - May 20, 2019
Excellent when you want a meat free option or have too much month at the end of your money. I tend to slice the butternut squash into chunks still in its skin minus the seeds and bake for 20 mins with olive oil in a preheated 180 fan oven so it's nice and soft when the curry is done. Be sure to rinse the lentils properly.