Vegan 3 Squash Curry with Apple & Lentils | Gluten free

October 31, 2017

Vegan 3 Squash Curry with Apple & Lentils | Gluten free

Our seasonal 3 squash curry is made with 3 types of roasted squash as well as apple. For our apple we used Bramley, as eventhough it has a great sour flavour when it's raw, when cooked – it becomes soft and almost buttery in texture without disintegrating.  Which makes it ideal for roasting too. 

We used 3 different types of squash, butternut, queen and baby. One would be fine having a variation helped create different textures and really emphasise the squash flavour.

We also used red lentils to add a little substance to the curry, red lentils are great because they take no time at all to cook meaning the whole thing can be done in 15-20 mins


  • ½ large butternut squash, peeled, cubed (approx. 600g)
  • ½ a queen squash, peeled, cubed
  • ½ large bramley apple (or another sour variety, use 1 apple if small), peeled, cored, cubed
  • ½ cup red lentils
  • 120ml coconut milk
  • ½ cup water
  • 1 large onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • ½ chilli, chopped
  • 5 green cardamom seeds
  • 2 teaspoon of Nudespice Hot & Tangy Seasoning
  • 1 level tablespoon cumin powder
  • 1 level teaspoon sea salt
  • 6 tablespoons olive oil
  • 5-6 tablespoons fresh coriander, finely chopped
  • Toasted pumpkin seeds for sprinkling on top (optional)


  1. Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the 3 types of cubed squash and apple pieces on a large baking tray, sprinkle with the Hot & Tangy Seasoning, drizzle with 2-3 tablespoons of oil and pop in the oven for 30 minutes. Keep the apple and squash seperate on the tray as after the 30 minutes you'll need to remove the apples, put aside, and continue roastingthe squash for another 15 minutes until it's tender and lightly browned.

  2. Whilst the squash and apples are in the oven it gives you chance to prepare the base of the curry sauce. Take the onion, garlic and chilli and puree them and set aside.

  3. In a large saucepan heat up 2 tablespoons of oil, add the cardamom seeds, cumin powder, Hot & Tangy Seasoning and stir. Add the onion puree and stir thoroughly. Let these cook and soften for a minute or 2. Add the red lentils, salt, water and coconut milk, stir and simmer, covered, for 15 minutes. Remove from the heat and stir in the apple (it should be very soft so squash it with the back of the spoon to mix in with the sauce).

  4. Add the roasted squash into the curry, along with any juices, then top with fresh coriander, toasted pumpkin seeds a little chopped raw chilli and enjoy!

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