Squash, Red lentil and coconut curry

Squash, Red lentil and coconut curry (recipe and image from hemsleyandhemsley.com)


Ingredients (serves 12)

2 medium organic butternut squash

7 cloves organic garlic, chopped

6 inches fresh ginger, grated or finely chopped

6 medium organic onions

2.2 – 2½ litres homemade vegetable stock

500g organic red split lentils

1 tsp black pepper

1 bar organic creamed coconut

2 tsp or more turmeric or freshly grated curcumin

Organic baby spinach (you can also use cabbage/seasonal greens) sliced

2 tsp sea salt

2 small limes or 1½ large lemons, juiced

150g (or 4 large handfuls) fresh coriander, washed well

½ tsp cayenne or chilli flakes (optional)


  1. Peel the squash and dice into 1 inch chunks
  2. Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 2 litres (8 cups) of vegetable stock.
  3. Put the lid on and bring to a medium simmer.
  4. 10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 200ml (1 cup) of water during cooking – it depends if you like your stew thicker or thinner.
  5. In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts
  6. Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.
  7. Stir through the roughly chopped coriander and ladle into shallow bowls to serve.