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Butternut Squash Chickpeas Lentil Spinach Curry Ⓥ

For my vegetarian week challenge, I made a big batch of this delicious curry and stored it whenever I was a bit too lazy to cook.


  • 240 g (1 can) chickpeas

  • 1 medium butternut squash

  • lentils

  • 2 cloves of garlic

  • 1 medium red onion

  • 80 g spinach

  • 2 tbsp curry powder

  • Garnish with coriander

  • Served with garlic naan bread

  • Optional: Greek yoghurt

Serves: 2


  1. ​Heat the oven to 180C

  2. Dice the garlic and onion.

  3. Chop the butternut squash into cubes, removing all seeds along the way. Place them onto a sheet pan and drizzle with olive oil. Put the sheet pan into the oven for 30 minutes, flipping the butternut squash halfway through.

  4. Add double the amount of water for lentils and boil in a saucepan for 20 minutes until soft. Drain all the water and set aside.

  5. Fry the garlic and onion until soften.

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