Butternut Squash & Red Lentil Coconut Curry


This meat free curry is a delicious alternative for a change.  Being a meat lover I was actually surprised how much I enjoyed it without meat!  It is really filling and comforting especially on a cold day like it is today.  The rich aroma of the spices is enough to satisfy any appetite. I served it with steamed kale and wholegrain basmati rice, so important to get those green veggies in!!  It is so easy to make, the only real difficulty being the peeling and chopping of the butternut squash, a workout in itself!


1 butternut squash (peeled & chopped into bite size pieces)

1 shallot (peeled & chopped)

4 gloves of garlic

Fresh ginger (roughly 2 inch piece, all down to personal preference)

100g red split lentils

1 red chilli pepper (chopped)

1 400ml tin of coconut milk (light one if your watching the calories and fat content)

1 tbsp. ground cumin

1 tbsp. cayenne pepper

1 tbsp. coconut sugar ( or brown sugar )

1 tbsp. cumin seeds

1 tsp. ground mustard seed

1 tsp. ground coriander

1 tbsp. rice wine vinegar

Coconut oil ( or frylite)



Heat up a teaspoon of oil in a large wok on a medium heat and fry off the cumin seeds for 1 minute.

Add in the shallot, garlic, ginger and chilli, fry for another minute to release all the flavour.

Next add in the butternut squash and the remaining spices.  Fry off for a minute or so ensuring the butternut squash is coated with the spices.

Add in the coconut milk, rice wine vinegar and the red lentils.  You can add a small drop of water if the mixture is too thick.  Stir to combine all the ingredients, finally add the sugar, stir and cover and leave to simmer for at least an hour.  The longer you leave it to cook the better the flavour!  Make sure you give the lentils enough time to cook.

You may need to add some water in the process as it can become quite thick as the lentils are cooking.



Serve with a portion of wholegrain basmati and kale. Please feel free to tag me in pictures of any of my recipes that you post. Jensgymlife on Facebook or Twitter, @jenb01 on Instagram!

Nutritional Information

This curry will serve 4, calories per portion 248, carbs 34g, fat 9g, protein 8.5g.

Rice per 100g (cooked weight) 118 calories, carbs 24g, fat 1g, protein 3g.


Jen xx

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