Meatless Monday – Red lentil & butternut squash curry


Hi everyone,

Hope you had a wonderful weekend and and an even better Monday,

I love curries at anytime of year…so warming and aromatic and can be changed so easily based on whats in the fridge and seasonality. Not to mention all those aromatic herbs and spices which are so great for Autumns sniffles…Here is a Meatless Monday version that I think you will love.

Use the herbs and spices as a base and change things up if you’ve like…add chicken or turkey, other beans like chickpeas or kidney beans and add plenty of veggies (sweet potato and other root veggies work well along with plenty of greens like green beans, mangetout, tenderstem broccoli or sugar snap peas). You can also add some lovely texture by adding some toasted flaked almonds on top.

Here’s the recipe:

Ingredients (serves 2):

Red lentils – 100g
Butternut squash – a small butternut squash is more than enough. If you have leftovers roast them and serve with salmon and some leafy greens for a perfectly balanced lunch.
Garlic – 2 cloves
Ginger – an inch of fresh ginger
Spinach – a bag
Onion – 1 medium onion
Coconut cream – 1 block of coconut cream. This is available in most health stores and in Dunnes Stores and Tesco..If you can’t find coconut cream use tinned coconut milk just remember to adjust the amount of stock you are adding.
Vegetable stock cube – my preferred brand is Kailo
Turmeric – 1 tsp
Chilli flakes – 1 tsp or a little more if you like a little bit of spice


Heat some oil on the pan or casserole dish

While the oil is heating cut all your vegetables and fresh herbs (onion, butternut squash, garlic, ginger). The smaller you cut the butternut squash the quicker it will take to cook.

Rinse the lentils in a sieve and set aside

Put onion, squash, garlic, ginger and lentils into the pan. Let these cook down for 5 minutes.

Season with salt and pepper and add the turmeric and chilli. Stir together so all the vegetables are well seasoned.

The turmeric will stain your hands so make sure to give them a good scrub after handling it

Make 500ml of stock

Add the coconut cream and vegetable stock to the pan

Leave to simmer for 25/30 minutes until your butternut squash is tender, the lentils are cooked and the liquid has thickened to your liking

Add spinach to the curry for the last few minutes (2-3 minutes). You can also add whatever leaves are currently in season. Kale is great at this time of year.

Serve and enjoy

I’d love to see if you create this recipe at home. You can always experiment by using different pulses and beans (for example chickpeas) and adding in some chicken/turkey if you feel like it.

Enjoy your week!


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