Words by Gemma Higgins, Staff Writer

Reasons you’ll love this dish:

• This recipe is a one pot, quick, easy, filling and nutritious meal perfect for lunch or dinner, able to be created on a student friendly budget.

• This recipe also happens to be dairy free, gluten free and vegan, so perfect for everyone and their dietary needs within the house.

• This recipe is able to be batch cooked and frozen, making it an ideal recipe for busy student life and sit-down house group meals.

 Prep Time: 5 minutes

 Cook Time: 25 minutes

 Total Time: 30 minutes

 Servings: 6 People

 Calories: 341 kcal


Main ingredients:

• 1 Onion Finely chopped

• 3 Cloves Garlic Crushed

• 1 inch Ginger Fresh, finely chopped

• 700 g Butternut Squash (Cubed)

•  400 g Cauliflower Cut into small chunks

• 100 g Red lentils Dried

• 1 tin Chopped Tomatoes approx 397 g

• 400 ml Coconut Milk Handful

• 150 g Curry Paste (Approximately half a jar)

• 1 tsp Salt

Before serving:

 2 tsp Garam Masala

 2 tbsp Mango Chutney

Optional garnish to serve:

 Fresh mint or coriander


Firstly chop up and prepare all of the main ingredients (see recipe notes).

Secondly, put all the main ingredients together into a large saucepan.

Now cook the main ingredients over a medium heat for 25 minutes (or more if you would like it to be more soft in texture), checking on the curry and gently stirring throughout the given time.

Before serving, add the garam masala and mango chutney to the pan.

Next, it is suggested alongside the curry, rice and naan bread are also served. 

Finally, sprinkle a pinch of the finely chopped mint or coriander on top for garnish.

Recipe Notes

Note 1- Vegetables:

-You can use onions, garlic and ginger that are pre-prepared and frozen to make this meal even quicker.

Note 2- Preparing the butternut squash:

-Slice approximately two centimetres off each end of the butternut squash before then peeling it using a vegetable peeler. Next, stand the squash upright/ vertical and chop it straight down the middle. Now, using a metal spoon, scrape the seeds and the pulp from the cavity of the butternut squash. Finally, lay each half of the squash down before cutting lengthways and then widthways in order to create cubes.

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