Squash, Sweet Potato & Lentil Curry

Cooking time
Serves4-6 people
Vegetarians Vegans
Squash, Sweet Potato & Lentil Curry

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.

3 ratings
layout 3 comments


  • 150g red lentils
  • 1 onion
  • 1 butternut squash
  • 500g sweet potatoes
  • 4 garlic cloves
  • A thumb of ginger
  • A thumb of turmeric
  • 2 chillies
  • 2 tsp garam masala
  • 1 tbsp cumin seeds
  • 1 vegetable stock cube
  • 400g chopped tomatoes
  • A handful of coriander, leaves only
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml water

Prep: 30 mins | Cook: 45 mins

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1. Tip the lentils into a bowl and cover with cold water. Set aside to soak while you prepare the veg.
2. Peel and finely chop the onion. Halve the squash, scoop out the seeds, then peel it. Chop into 1cm chunks. Peel and chop the sweet potatoes to match.
3. Warm a large pan or casserole over a medium-low heat. Add 2 tbsp oil, the onion, squash and sweet potato with a pinch of salt and pepper. Cook, stirring every so often, for 12-15 mins till the veg start to soften.
4. While the veg cook, peel and grate the garlic, ginger and turmeric onto a plate. Halve the chillies. Scoop out the seeds and pith for less heat. Finely chop them.
5. Stir the garlic, ginger, turmeric and chillies into the veg. Add 2 tsp garam masala and 1 tbsp cumin seeds. Crumble in the stock cube. Tip in the tin of chopped tomatoes. Fill it with water (approximately 400ml) and add that to the pan as well.
6. Drain the lentils and stir into the pan. Bring to the boil. When boiling, turn the heat down, cover and simmer for 25 mins till everything is tender and the curry has thickened. Stir now and then to stop it from sticking. Add a splash more water if needed.
7. Taste and add a pinch more salt and pepper if you think it needs it. Ladle the curry into warm bowls and serve garnished with coriander leaves.
8. Keep & Eat Tip: The curry will keep for up to 3 days in the fridge, or you can freeze it for up to 3 months. Simply divide it into portions, cool and then chill or freeze in airtight tubs. Make sure you defrost it completely before reheating and that it is piping hot all the way through when you serve it.
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Part-time veggie


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