Red lentil, butternut and coconut curry

2 of your 5 a day

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4


1 tbsp vegetable oil

2 onions, finely sliced

2 green chillies, finely sliced (deseeded, if liked)

100g fresh root ginger, grated

28g pack coriander, stalks finely chopped, leaves torn

200g baby leaf greens, stalks finely chopped, leaves shredded

1 tbsp mild curry powder

150g red split lentils

500ml coconut water

500g pack frozen butternut squash


1. Heat the oil in a large, heavy-based pan and fry the onions over a medium-high heat until soft and slightly browned, about 8-10 minutes. Stir in the chillies, ginger and the stalks from the coriander and greens. Fry for 2-3 minutes; add the curry powder and cook for 1 minute more.

2. Stir in the lentils, coconut water and 250ml water; season. Simmer, uncovered, for 15 minutes, then add the squash. Cook for 5-7 minutes, until the squash is just tender; add water to loosen, if needed.

3. Add the shredded greens, cover and steam for 3-5 minutes, until soft. Mix in most of the coriander leaves. Serve scattered with the remaining coriander leaves, with rice and low fat yogurt, if liked.