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Nutrition: per serving

  • kcal321
    low
  • fat12g
    low
  • saturates1g
  • carbs38g
  • sugars19g
  • fibre11g
  • protein10g
  • salt0.6g

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.

  • step 2

    Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.

  • step 3

    Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

Recipe from Good Food magazine, September 2014

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Comments, questions and tips (16)

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Overall rating

A star rating of 4.7 out of 5.34 ratings

melissaeulalia

question

Do I need to cook the dry puy lentils first?

This has been removed

misabeatty

A star rating of 5 out of 5.

Really tasty meal, all of us enjoyed it. Made with sweet potatoes and added pan fried spiced paneer cheese. Definitely make again!

Alexander Gordon avatar

Alexander Gordon

I can't print recipes from bbcgoodfood.com.

Otherwise my printer is working fine

rAcvo0-wotgyn-dewtog

A star rating of 5 out of 5.

I have made this several times and add whatever need using from the fridge like mushrooms, peppers, aubergine, courgette etc. Plus always adding onions and garlic. I too chop my butternut squash or sweet potato a little smaller so it cooks evenly. This is very popular with the family and we always…

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