Photo of Butternut  squash & kale curry by WW

Butternut squash & kale curry

2 - 5
PersonalPoints™ per serving
Total Time
55 min
10 min
45 min
An incredibly simple one-pot vegan curry that gets its sweetness from butternut squash and coconut, heat from a trio of spices and heartiness from red lentils.


Olive Oil

1 teaspoons


1 large, chopped


1 medium, trimmed, halved lengthwise and thinly sliced

Curry Powder

2 teaspoons

Ground Coriander

1 teaspoon, level

Ground Cumin

1 teaspoons, level

Ground Coriander

½ teaspoon, level

Vegetable stock cube(s)

1 cube(s), 750ml stock

Butternut Squash

500 g, diced

Split Red Lentils, dry

150 g

Kale, raw

200 g, curly, chopped

Reduced Fat Coconut Milk, Canned (7.7% Fat)

125 ml


  1. Heat the oil in a large nonstick pan over a low heat. Add the onion and leek, and cook, covered, for 10 minutes, until softened. Add the curry powder, ground cumin and ground coriander and cook for 1 minute, then add the stock and butternut squash. Bring to the boil, then reduce to a simmer and cook, uncovered, for 10 minutes.
  2. Stir in the lentils and continue to cook for 15 minutes, until the lentils are tender. Stir in the kale and coconut milk, and cook for a further 5 minutes, until the kale is tender, then serve.