Vegetable, Lentil Coconut Curry

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I’ve always been a massive fan of spicy food, end of. So, with butternut squash being one of my favourites, this curry is definitely one of my favorites.

The blend of spices, vegetables, exceptionally good fats from the coconut oil and coconut milk, and fresh ginger, creates this hearty, tasty dish that’s equally as amazing for our bodies. It’s also very simple and easy to make!

Butternut squash, as well as fiery tasting red chillies are a very good source of Vitamin C and are high in potassium and iron. The fresh ginger and spices, such as turmeric and cumin, have amazing anti-inflammatory properties. Coconuts provide good fats that are mostly in the form of medium chain saturated fatty acids (MCFA), compared to the majority of oils in our diets, are composed of long-chain fatty acids (LCFA). MCFA are very different and are thought to a positive effect on cholesterol, lowering heart disease. Consumption of coconut milk can also protect the body from infections and viruses. I like to use organic Biona coconut milk, as it is pure coconut rather than coconut milks that contain synthetic pesticides and fertilisers. So, this dish is a great blend of nourishing ingredients and is full of rich flavour.

Vegetable, Lentil Coconut Curry
Serves 6


1 tbsp coconut oil

1 large red onion

2 garlic gloves

1 thumbs-sized chunk of fresh ginger

A handful of fresh coriander (plus more to serve)

1 red chilli

2 cups water

1 tin of organic coconut milk (I use Biona)

1 butternut squash

1 cup red split lentils

60g trimmed beans

60g mangetout

1/2 red pepper, 1/2 green pepper & 1/2 yellow pepper

1 large tomato (cut into quarters)

2 spring onions

2 handfuls spinach (sliced in a bunch)

Black pepper & Pink Himalayan or sea salt

Juice of 1 lime (optional)


1 tbsp cumin

1 tsp turmeric

1 tsp chilli powder

1/2 tsp fennel seeds

1/4 tsp yellow mustard seeds (grind in pestle and mortar)

1/4 tsp ground cardamom

1/4 tsp cinnamon

Heat the coconut oil in a pan and then fry the diced onions, garlic, ginger, chilli and coriander for about 5-10 minutes.
Add the squash, boiling water, and coconut milk into the pot and put the lid on, cook on a medium heat for 10 minutes.
Then add the lentils and cook for a further 10 minutes.
Add the vegetables and sliced tomato and continue cooking for another 20 minutes. At this stage you may wish to add more water.
Towards the end chuck in the spinach, turn off the heat and season with salt and pepper, and a squeeze of lime (if you want to).
Serve with fresh coriander, brown rice, quinoa, or whatever you fancy.

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