In Dinner, Egg Free, Gluten Free, Recipes, Sides, Vegan, Vegetarian

Butternut Squash & Pumpkin Curry

Butternut Squash & Pumpkin Curry

A comforting dish that will have you taking second and third helpings! This vegan curry has a subtle flavour, and won’t leave you feeling heavy or sluggish. The flavours deepen overnight, so you can easily make this recipe the day before take to a potluck and there won’t be any leftovers.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 People


  • 2 tbsp. rapeseed oil
  • 1 red onion sliced
  • 1 onion sliced
  • 4 garlic cloves minced
  • 2 large handfulls. coriander chopped
  • 500 g. pumpkin peeled and cut in to 1 inch cubes (if you’re unable to source pumpkin, double up on the butternut squash)
  • 500 g. butternut squash peeled and cut in to 1 inch cubes
  • 2 sweet potatoes peeled and cut in to 1 inch cubes
  • 4 carrots cut in to half inch rounds
  • 1 400g can. green lentils rinses and drained
  • 1 cinnamon stick
  • 1 400g can. coconut milk (I've used Natures Charm 100% coconut milk)
  • 1 red chili deseeded and sliced
  • 4 tbsp. tomato puree
  • 1 inch. ginger grated
  • 1 tbsp. honey or coconut sugar
  • 1 litre. boiling water
  • 1 cube. vegatable stock
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. curry powder
  • 100 g. spinach
  • sea salt or Himalayan pink salt
  • cracked black pepper


  • In a large non-stick saucepan, heat the oil on a medium heat, add the sliced onions and sauté until soft and translucent, then add the garlic cloves and continue to cook for 1 minute, then add the chopped coriander and continue to sauté for a further minute.
  • Turn down the heat and add the curry powder to the onions together with the ground cumin and coriander and continue stirring for a further minute.
  • Remove from the heat then add the tomato puree, grated ginger and red chili.
  • Add the honey or coconut sugar and season with sea salt and black pepper and continue to cook for 3 minutes, stirring throughout the process.
  • Stir in the pumpkin, butternut squash, sweet potato and carrots and coat in the mixture, then pour over the vegetable stock together with the drained green lentils, then pour in the can of coconut milk, bring to the boil add the cinnamon stick, cover and simmer for 40-45 minutes
  • When cooked, fold in the spinach leaves, leave covered for 5 minutes for the spinach to wilt until ready to serve. (see Lisa’s tip if you would like to add cannellini beans).
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
  • Enjoy!


LISA’S TIP - I like to up the protein content, therefore just before adding the spinach I add a can of cannellini beans, drained and rinsed. Chopped nuts, such as peanuts are a great garnish and another way to up the protein.  I’ve found that this curry is better the next day, the sauce thickens and the flavours intensify. Perfect served with quinoa, brown, black or white rice. If you want to stay off the grains you could serve on a bed of cauliflower rice.
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