Tomato, Squash & Lentil Coconut Curry | Melissa Hemsley
post-template-default,single,single-post,postid-5177,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Squash & Lentil Coconut Curry

Veg mains

Tomato, Squash & Lentil Coconut Curry





This makes a huge batch in under 30 mins, perfect for freezing half for a rainy day. I’ve kept this really simple by using a quality curry powder and mustard seeds for crunch. If you can’t get mustard seeds, leave them out. If you can have a few curry leaves add them in! Enjoy a big bowl as is, top with yoghurt or some crunchy toasted nuts or seeds or serve with your choice of sides like some simple greens, a quick slaw or serve with a big handful of fresh baby spinach, watercress or salad.


  1. Toast the spices in a large pan on a high heat for 1 minute then add the oil and onions, lower to a medium heat and fry for 5 minutes stirring occasionally. Use this time to prepare the squash by carefully slicing in half, peeling the skin, scooping out the seeds and dicing into roughly 1 inch (2.5 cm) chunks.
  2. Back to the pan, add the garlic and ginger for 1 minute along with a good pinch of sea salt & pepper.
  3. Add the squash & lentils to the pan, then add the tomatoes, coconut milk and liquid (use the empty tins as an easy guide to measuring out the liquid) give it a good stir then pop a lid on and let simmer on a medium heat for about 18 minutes until the squash is tender. Stir from time to time, watch out for the lentils catching on the bottom of the pan, and keep an eye on liquid level, add more liquid if you like.
  4. Just before serving, add lime or lemon juice then taste for seasoning. Serve with lots of fresh coriander


  • 500g red lentils

  • 1 small butternut squash, about 900g

  • 1.2- 1.5 litres quality broth/stock/ hot water

  • 2 tbs ghee or coconut oil

  • 1 large onion, halved & thinly sliced

  • 1 thumb fresh ginger, finely chopped

  • 3 fat cloves garlic, finely chopped

  • 1 x 400ml tin chopped tomatoes

  • 1 x 400ml tin full fat coconut milk


  • 1 tsp mustard seeds (optional) or a few curry leaves if you have them

  • 2 tbs curry powder (I used “medium”, if you have ‘hot’ you might not fancy the extra chilli!)

  • Chilli flakes  / chilli powder / cayenne,  to taste

  • Juice of ½ lemon or 1 lime

  • Sea salt & pepper

    To serve

  • Fresh coriander

  • Lemon or lime wedges

My Cookbook

  • Kate Morgan
    Posted at 17:09h, 03 March Reply

    Just batched cooked this for lunches next week! Love it 🙂 perfect for a snowy day!

    • Melissa Hemsley
      Posted at 14:46h, 06 March Reply

      Yay Kate! It really is, isn’t it! Hope you enjoyed xx

  • Kelly Morel
    Posted at 09:33h, 08 August Reply

    This is my fave of your recipes so far. Just cooking up my second batch. Completely delicious, healthy and bonus my one year old and three year old love it too!

    • Melissa Hemsley
      Posted at 13:54h, 08 August Reply

      So glad to hear it Kelly! It’s great to freeze too when you don’t feel like cooking 😉 xx

  • My fave seasonal vegetable winter recipes | Melissa Hemsley
    Posted at 17:00h, 22 November Reply

    […] Alternatively, chuck whatever squash or pumpkin you have into this Coconut & Turmeric Squash Soup, Roasted Squash & Sage Salad or this deliciously comforting Squash & Lentil Coconut Curry.  […]

  • Melissa's Seasonal Winter Recipes | HEMSLEY + HEMSLEY - healthy food and living
    Posted at 15:40h, 13 December Reply

    […] Alternatively, chuck whatever squash or pumpkin you have into this Coconut & Turmeric Squash Soup, Roasted Squash & Sage Salad or this deliciously comforting Squash & Lentil Coconut Curry.  […]

Leave a comment...

eat green

Get your hands on my brand new cookbook "eat green: everyday flexitarian recipes for planet friendly eating” here.