Curried Squash & Lentil Traybake
An autumnal one-tray wonder with chunky butternut squash and a gently spiced coconut curry sauce. It’s plant-based, nourishing and really easy to make – just whack it in a tray and let the oven do the work.
Serves
2
Butternut Squash
Thai Red Curry Paste
Coconut Milk
Boiling Water
Tinned Beluga Lentils
Red Onion
Fresh Coriander
Coconut Yoghurt
Toasted Flaked Almonds
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Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!
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Notes (2)
N
Nuria J.
2 months ago
The nutrition must be off, 106g protein/serving seems excessive :)
Mob
2 months ago
·Admin
Hi Nuria! There was a bug in the nutritional info but it's correct now!
A
Andy T.
2 months ago
35 mins is very optimistic...
Mob
2 months ago
·Admin
Thanks for the feedback Andy – we've reviewed it and upped the cooking time to 50 mins!
Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!