Coconut and Squash Curry

A simple curry that will fill your tum

Serves 4



  • 1tbsp oil
  • 1 onion, diced
  • 500g butternut squash, peeled and diced
  • 2 potatoes, diced
  • 4tbsp korma paste
  • 1 carton chopped tomatoes
  • 1 tin coconut milk plus 1 tin of water
  • 200g red lentils
  • 100g spinach


  1. Heat the oil in a pot and cook the onion until soft.
  2. Stir in the korma paste.
  3. Add the squash, potato, lentils, chopped tomatoes, coconut milk and water and simmer with the lid on for 50minutes. Serve with flat bread and salad.

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