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Cauliflower, squash, coconut & lentil curry New-recipe-icon

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

  • Prep: 20 mins
    Cook: 1 hrs 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 482
  • Carbohydrates 45
  • Saturated Fat 16
  • Sugar 12
  • Protein 18
  • Fat 23
  • Fibre 9
  • Salt 0.1

Nutrition per serving

  • Calories 482
  • Carbohydrates 45
  • Saturated Fat 16
  • Sugar 12
  • Protein 18
  • Fat 23
  • Fibre 9
  • Salt 0.1

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • 200g red lentils
  • 400ml can coconut milk
  • small bunch coriander, chopped
  • cooked wholegrain basmati rice, to serve
  • coconut yogurt (dairy free), to serve
  • 1 cauliflower, split into florets, the stalk cut into cubes
  • ½ large butternut squash, cut into cubes
  • 1 tbsp oil

Tip

Use the base recipe
You can also use the roasted cauliflower & squash base to make our cauliflower, squash & orzo gratin, or our cauliflower & squash fritters with mint & feta dip.

More batch cooking ideas
 See more batch cooking recipes to save time and stress when preparing family meals.

Method

  1. For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

  2. Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.

  3. Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

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