zoom Red lentil, butternut and coconut curry

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    Red lentil, butternut and coconut curry

    2 of your 5 a day

    • Vegetarian
    • 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.

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    Why we're eating...

    Red split lentils

    These lentils cook quickly, making them an easy way to add protein to dishes. Also good for thickening soups, stews and curries.

    Baby leaf greens

    Shred these tender greens, then throw, last minute, into stews, soups and pasta. They are rich in folate – important for healthy blood.


    Traditionally used to aid digestion, try fresh ginger in hot water with lemon as a drink, add it to chutneys or use in baking for extra zing. 


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