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Oven Baked Butternut, Lentil and Chard Curry

Kezia Hall
This easy curry is perfectly mild and a great introduction for those who are unsure of spicy food. It contains no chilli (making it perfect for any food sensitivities) just a warm spicy flavour with the added richness of the coconut, the sweetness of the butternut and the contrasting green flecks from the chard.
Prep Time 25 mins
Cook Time 1 hr
Servings 6


  • 600 g chopped butternut squash
  • about litre of water
  • 2 sliced onions
  • 1 tsp ground coriander
  • 3 tsp gram masala
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 2 tsp salt
  • 3 cups red lentil soaked
  • 100 g fresh chopped chard or spinach
  • 100 g creamed coconut
  • Fresh coriander
  • Cashews


  • About 4-5 hours or over night, cover the red lentilS with water and leave to soak.
  • When you want to cook turn the oven onto 180c.
  • In a large pan place the onions in with about 2 tbsp of fat (coconut oil and /or butter) with the salt and sauté for a few minutes . Then add the other spices except for turmeric and keep heat of medium making sure the spices don't catch.
  • The add the drained lentils and butternut squash and turmeric and stir in.
  • Add about 700ml of the water along with the cream coconut and bring to simmer. Then transfer into the oven in a oven proof dish.
  • After about 15 minutes check on the curry and stir add in remain water is required. Then after about 30 mins add in the chopped chard and cook for further 10-20 minutes.
  • Check regularly on the dish and add more water is necessary.
  • Serve with a garnish of fresh coriander and cashews on a bed of rice or simply on its own!


Fancy a kick ? Then just add a red chilli when adding the other spices or add a tsp of cayenne pepper.