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Butternut squash and sweet potato curry

Butternut squash and sweet potato curry


This filling vegan curry is great for chilly nights

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2492kj 600kcal
  • Fat
    High 64%
  • Saturates
    High 65%
  • Sugar
    Low 64%
  • Salt
    Low 64%

% of adult’s reference intake | Carbohydrates per serving : 39g


  • 1 x 270g pack Co-op chopped butternut squash and sweet potato
  • 1 small red onion
  • 1 tbsp vegetable oil
  • 2 tbsp curry paste
  • 1 x 400ml can coconut milk
  • 30g lentils
  • 100ml water
  • 75g green beans


  1. Fry the butternut squash, sweet potato and red onion, roughly chopped, in oil for 4-5 mins
  2. Add the curry paste and fry for a minute more
  3. Add the can of coconut milk, lentils and water to the pan and bring to the boil. Cover and simmer for 20 mins
  4. Add the green beans to the pan and cook for a further 5 mins
  5. Serve with a handful fresh coriander and a warmed pitta bread, if you like

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