It might look like a long list of ingredients but this tasty butternut squash, chickpea and lentil curry is super easy to make! Whilst spices can be expensive, they’re a fantastic investment. If you’re into cooking already, or are enthusiastic to start broadening your recipes, you will need spices, and they most definitely won’t sit in the back of the cupboard for years on end, like my Mum’s do! We add herbs and spices to every dish we make, and you can be really experimental with your food by doing so.
This vegan curry recipe is a great way to begin adding spices to your collection, and the basis of this curry will help you learn and form the base to any future curry you make. In fact, we very often switch up the other ingredients in this curry – using cauliflower or sweet potato instead – but always stick to the same spice mix to form our curry paste.
I’m very proud of this recipe as it was our first full experimental dish and it tasted amazing. We’ve since made it for lots of our friends and family, who have all given us glowing feedback too, and I believe it’s also helped open their minds to vegan food. Indian curries, in particular, do not necessarily need meat. In fact, a lot of Indian food is vegan and it’s packed full of flavour, texture and colour.
How to make a vegan butternut squash curry:
Ingredients (serves 6)
- 1 butternut squash, chopped into 2cm cubes
- 5 cup mushrooms, quartered
- 1 red pepper, sliced
- 3x medium onions, thinly sliced
- 4 garlic cloves, peeled and thinly chopped
- 1 small green chilli, thinly chopped
- 100g red lentils, rinsed
- 1 tin chickpeas
- 1 tin chopped tomatoes
- 700ml vegetable stock
- 2tsp finely grated fresh ginger
- 2tsp ground coriander
- 2tsp ground cumin
- 2tsp garam masala
- Handful of fresh coriander
- Salt and pepper
- Heat 4tbsp of oil in a large pan over a medium heat. Add the onions and sauté until golden brown, stirring frequently for around 15 minutes.
- Add the garlic, chilli and ginger, stirring for a further 5 minutes.
- Stir in the ground coriander, cumin and garam masala. Then toss in the cubes of butternut squash, sliced pepper and lentils, until they’re well coated in the mixture.
- Pour in the stock and tomatoes. Simmer, with the saucepan part covered, for around 15 minutes.
- Add the mushrooms and simmer for a further 15minutes, until the butternut squash and lentils are tender.
- Stir in two thirds of the fresh coriander, adding salt and pepper if desired.
- Serve with basmati rice and poppadoms or naan bread if you fancy. Enjoy!