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butternut squash curry on a bed of rice

Butternut Squash Curry

Delicious vegetarian curry recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4


  • 1 medium butternut squash
  • 1 medium red onion peeled and sliced
  • 3 peppers any colours, deseeded and sliced
  • 2 garlic cloves chopped
  • 2 tablespoons olive oil
  • 150 g dried weight puy lentils cooked in boiling water
  • 2 teaspoon cumin powder
  • 2 teaspoon garam masala
  • 2 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli powder or to taste
  • 1 teaspoon salt
  • 150 ml vegetable stock


  • Preheat the oven to 180 degrees C
  • Cut the squash in half and remove the seeds
  • Peel off the skin with a robust peeler
  • Chop into bite-sized pieces
  • Place the squash and peppers in a large baking tray
  • Drizzle with 2 tablespoons oil and then mix to ensure they are covered
  • Roast in the oven for 30 minutes
  • Meanwhile heat the oil in a saucepan
  • Add the onion and cumin seeds and fry until onion is soft
  • Add the garlic, stir and cook for a couple more minutes
  • Add the remaining spices and stir
  • Add the stock and lentils and cook for a few minutes
  • When the roasted vegetables are ready add to the saucepan
  • Serve with rice and / or nan bread
Keyword vegetarian curry