Lentil & Butternut Squash Curry

A seasonal super speedy comforting curry that pairs beautifully with a chilled glass of Mother Root. When mixed with sparkling water it’s like having your favourite ginger beer, refreshing, zingy thanks to the apple cider vinegar and lightly sweet with a touch of honey in the mix. 

The perfect accompaniment to this lightly spiced curry with some ginger in the mix to tie it all together.

This post is sponsored by Mother Root who sent me out some of their beautiful Ginger Switchel. 

It’s a drink based on an old American recipe, drunk by everyone from farmers to senators. It’s non alcoholic but can mixed with dark rum (which I’m yet to try!). I tried it with sparkling water, a little ice and it was good go!

The founder, Bethan, wanted me to create a recipe that would compliment the drink. This warming curry is just the ticket. I actually think it would also pair beautiful with some lightly spiced tacos… I was torn and went with the curry but I might just have to whip up some tacos to give it another show casing!

Lentil & Butternut Squash Curry

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 20 - 25 minutes


  • 1 small butternut squash, peeled and diced
  • 2 cloves of garlic, minced
  • 1 inch of fresh ginger finely grated
  • 1 small onion finely grated
  • 2 tbsp olive oil
  • 1 tbsp garam masala
  • 2 tsp yellow curry powder
  • ½ tsp turmeric
  • ½ to 1 tsp cayenne pepper, to taste
  • 120g tomato paste
  • 250ml water
  • 1 can full fat coconut milk
  • 2 cans puy lentils, drained and rinsed well
  • Juice of half a lime
  • ½ tsp salt to taste
  • Rice, pomegranate, roast chickpeas or some roast chopped nuts to serve



Preheat your oven to 180C (350F).


Place squash onto a large baking tray, drizzle with olive oil and roast for 25 - 30 minutes; until fork tender.


Heat a large pan or pot over a medium heat.


Add 1 tbsp of the olive oil, garlic and onion and cook for about 4 - 5 minutes.


Aad garam masala, curry powder, turmeric, cayenne pepper, tomato paste, water and coconut milk to the pan or pot. Mix well, bring to the boil and simmer for 10 minutes. Transfer to a blender or use a hand blender to blend until smooth.


Add sauce, lentils, cooked squash and lime juice to the pot or pan. Leave to simmer and heat through for 10 minutes. Season to taste.


Serve with rice of choice, some pomegranate seeds, a wedge of lime and glass of Mother Root topped off with cold sparkling or still water on the side!

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