30 Minute Red Lentil & Butternut Curry

This simple recipe is an adaptation from an already quick and easy one, but  the way I cooked it, it is even more super fast and super easy, yet delicious – real comfort food for a cold winter’s day. I was late starting to cook, and I was tired, but it took me no more than 30 minutes to rustle this curry up. It really lifted my spirits when I tucked in.


  1. 1 butternut, cut into bite-sized cubes
  2. (save the seeds & roast over low heat or in the oven with a little coconut oil & herbal salt, until they start popping – great as a snack or over salads)
  3. 3 shallots, chopped
  4. 2 large cloves garlic, chopped or grated
  5. 1 T butter & a little olive oil
  6. 1 cup red lentils
  7. 1 T garam marsala
  8. 1/2 t cumin powder
  9. 4 – 8 fresh curry leaves (I used dried ones)
  10. 1 cup coconut milk (freeze the rest if using from a tin)
  11. 1/2 cup vegetable stock (I used a Dr Vogel Plantaforce stock cube)
  12. fresh or frozen coriander leaves, chopped


  • place shallots in a pan with 1 T butter and a little olive oil (you can also use coconut oil)
  • Soften over low heat for 5 minutes
  • Stir in 1 T garam marsala and curry leaves, leave to cook for another 2 minutes.
  • Add 1 cup coconut milk, 1/2 cup of vegetable stock, the red lentils and the butternut
  • Simmer on low heat for 10 – 15 minutes, or until lentils & butternut are cooked, stirring often.
  • Adjust seasoning, sprinkle with chopped coriander leaves before serving
  • Serve with brown basmati rice, rotis or Naan bread

Serves 4.


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