Skip the takeaway tonight! Have a butternut squash & lentil curry instead.


Serves: 2

  1. 1 tbsp olive oil          
  2. 1 small onion, chopped
  3. 100g mushrooms        
  4. ½ butternut squash, peeled and chopped (500g)                          
  5. 1 tbsp curry paste                                    
  6. 300ml low sodium vegetable stock  
  7. 100g chopped tomatoes    
  8. 50g red lentils                    
  9. 80g wholegrain rice            
  10. 40g 3% fat natural yoghurt


  1. Cook the rice according to packet instructions
  2. In a large pan heat the olive oil and cook onions for 5 minutes or until soft
  3. Add mushrooms and cook for 2 minutes
  4. Add butternut squash and stir
  5. Add curry paste, tomatoes, vegetable stock and stir through
  6. Add lentils and bring the pot to the boil
  7. Reduce heat to a gentle simmer and cover for 15 minutes
  8. Serve rice on plate, top with the curry and finish with 20g natural yogurt per person drizzled on top