Sweet Potato, Squash and Lentil Curry

Sweet Potato, Squash and Lentil Curry

Brought to us by Lucy from Fit Food Collective



  • 1 Organic Butternut Squash
  • 1 Organic Potato, Sweet
  • 1 and 1/2 tbsp Tomato Puree, Biona
  • 1 large Organic Onion, Red
  • 1 Organic Chilli, Red
  • 1 tbsp Organic Turmeric
  • 2 Organic Garlic
  • Juice of 1/2 Organic Lemon
  • Handful chopped Organic Herb, Coriander
  • 1 tbsp with 1 and 1/2 cup of hot water Bouillon Vegetable Stock
  • 1 tbsp Ground Chilli
  • 1 tbsp Cumin
  • 1 tbsp Ground Ginger
  • 1/2 tbsp Cinnamon
  • 1/2 tbsp Ground Coriander


Start by chopping the onion and red pepper into small pieces. Cut the squash and sweet potato into bite-size cubes. Warm some olive oil in a large pan until simmering. Add the onion, pepper, sweet potato and butternut squash, and cook, stirring occasionally, until the onions are turning translucent. Turn the heat down to medium-low and add the garlic, chilli powder, cumin, turmeric, ginger, cinnamon and ground coriander. You may need to add some extra olive oil at this stage to stop the spices sticking to the bottom of the pan. Cook, stirring constantly, until fragrant for about a minute.

Add the tinned tomatoes, lentils, vegetable stock and tomato puree.  Stir and cover for about 1 hour, stirring occasionally. You’ll know your curry is done when the sweet potato and butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty curry consistency we all know and love. Add salt to taste. At the end of cooking add the lemon and fresh coriander, stir and serve with your choice of accompanying sides.


3-4 people

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