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A hot pot that’s hot in more ways than one. Tender cubes of sweet butternut squash are gently spiced with chilli, garam masala, ginger and cumin. Bubbled together with delicate red lentils for a bit of extra bite.
Prep: 30 mins | Cook: 45 mins
I signed up to this website just to leave a review for this curry! I stumbled upon this when looking for recipes with butternut squash in, and thought I'd give it a go. I've tried out a lot of different veggie curry dishes, and sometimes I find the recipes to be a bit bland. I wasn't expecting much but this recipe is SOO TASTY! And best of all, I had virtually all of the ingredients in my cupboard / fridge. I did make a few tweaks (as I always do): I only had dried turmeric, coriander and cumin, so that's what I used. I also only had one chilli so I subbed the second with dry chilli flakes. I used 6 garlic bulbs (I always add at least 2 extra bulbs of garlic in any recipe). I had smallish sized onions, so I used two. I also added about a tablespoon of curry powder, a teaspoon of garlic granules, a handful of plum tomatoes (halved) and extra salt and pepper. TIP ! I used a really good quality can of tomatoes - I cannot tell you how much of a difference this makes to any recipe. I rea
Completely delish dish. I didn't add coriander leaves cos i don't like them but I did serve with a little dollop of coconut yoghurt. Divine.
We're not veggie and we love this tasty curry