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roasted butternut squash & red lentil curry

A vibrant, hearty batch-cooking staple perfect for meal prepping. This recipe features sweet roasted butternut squash and red peppers folded into a creamy, coconut-spiked red lentil dhal. Based on the provided images, this dish makes a large quantity suitable for freezing portions for the month.

esi

recipe by

esi

mainIndian Fusion6 servingsvegetariangluten freehigh fiber
Roasted Butternut Squash & Red Lentil Curry - Image 1
1 / 4
20
prep (min)
45
cook (min)
65
total (min)
  • •1 large butternut squash, peeled and cubed
  • •2 items red bell peppers, roughly chopped
  • •2 items red onions, cut into wedges
  • •300 grams red lentils (dried)
  • •1 can (400ml) coconut milk
  • •1 can (400g) chopped tomatoes
  • •1 liter vegetable stock
  • •2 tbsp curry paste or powder (medium heat)
  • •1 tsp chopped garlic (or from jar)
  • •200 grams fresh spinach
  • •2 tbsp olive oil
  • •1 serving Greek yogurt (for garnish)
  • •1 serving Basmati rice (to serve)