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Creamy Spiced Lentil Curry

Creamy Spiced Lentil Curry

with Roasted Cauliflower, Butternut Squash and Spinach

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil Curry in just 20 minutes for a delicious and speedy meal.

Tags:RapidVeggieUnder 650 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Cauliflower Florets

300 grams

Diced Butternut Squash

1 sachet


100 grams

Baby Spinach

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)


1 pack(s)

Brown Lentils

1 sachet

Zanzibar Style Curry Powder


200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


Not included in your delivery

50 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1948 kJ
Energy (kcal)466 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate48 g
of which sugars15.0 g
Protein18 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 210°C.br> b) Pop the cauliflower florets and butternut squash on two separate baking trays. Sprinkle the ground cumin over both of them.
c) Drizzle with oil and season with salt and pepper. Toss to coat.
d) Roast in your oven until browned and tender, about 18 mins.


a) While the veg roasts, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
b) Roughly chop the coriander (stalks and all). Halve the lime.
c) Drain and rinse the lentils in a sieve.


a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the onion and cook, stirring, until softened, 2-3 mins.
c) Add the garlic and Zanzibar style curry powder and cook, stirring, 1 min.


a) Add the coconut milk, veg stock paste and water for the curry (see ingredients for amount).
b) Mix well, then add the lentils.
c) Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.


a) Add the spinach to the lentils a handful at a time and stir until wilted and piping hot, 2-3 mins.
b) Once the cauliflower and diced butternut squash are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice.
c) Add a splash of water if the curry is a bit too thick. Taste and season if needed.
d) Cut any remaining lime into wedges.


a) Divide the creamy lentil curry between bowls.
b) Top with the remaining coriander and serve with the lime wedges for squeezing over. Enjoy!