Apricot & Butternut Squash Curry

This apricot and butternut squash curry is a mild, tangy, vegan curry made with fresh, healthy, plant based ingredients. A very simple recipe great for weekday meals. DSC04155

Serves 4


  • 12 Apricots
  • 1 Tbsp of honey
  • 2 Red onions
  • 1 Pepper
  • Half a butternut squash
  • 1 Tin of white lentils
  • 1 Tsp of turmeric
  • 1 Tsp of cumin
  • Salt and pepper to season

In a saucepan place the chopped apricots, honey and 4 tbsp of water. Simmer on low for 10 minutes and then mix in a blender to create a jam.

In a large saucepan fry the chopped red onion in a little olive oil, one cooked add the chopped butternut squash, lentils, spices and then the apricots. Bring to the boil and leave to simmer for 20 mins.

I usually serve this curry with brown rice.