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Butternut squash and lentil curry

Butternut squash and lentil curry

Serves 4 + 1 little one


1 butternut squash (peeled and diced)

1 large onion (chopped finely)

2 garlic cloves (crushed)

2cm fresh ginger (grated)

1 small red chilli (chopped finely)

2 teaspoons of turmeric

250g red lentils

1 low salt stock cube

400g tin of coconut milk

large handful of cavolo nero (chopped) and a teaspoon of coconut oil

Cooked brown rice (to serve)

handful of coriander (to serve)


  1. Dissolve stock cube in 1 litre of boiling water.
  2. Heat up coconut oil in a large saucepan and add the onion, garlic, ginger and chilli and fry for a few minutes until soft.
  3. Add the squash, lentils, stock and coconut milk. Bring to the boil and cook for 10 minutes.
  4. Reduce to a simmer then add in the cavolo nero and cook for 20 minutes.
  5. You may need to add in a little water if it dries out.
  6. Serve with the cooked rice and top with coriander.

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