Roasted butternut squash, red lentil & sweet potato curry with basmati rice


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Roasted butternut squash, sweet potato, garlic and onion, in a gently spiced coconut milk and red lentil sauce. Served with a portion of basmati rice.

Serves 1 person

Use within 2 days from day of delivery.


Contains allergens: celery



Oven cook from chilled: Pre-heat oven to 190 degrees (fan). Place on a baking tray, loosen the lid and heat in the centre of a pre-heated oven for 25 minutes. Remove lid, stir and serve.

Basmati rice: Place in a microwaveable bowl, cover and re-heat for 1.5 minutes until steam rises.

Oven cook from frozen: Remove from the freezer 24h before cooking to make sure it is thoroughly defrosted. Freeze for up to 3 months only.

Take care when removing the lid as hot steam will escape. Check the product is piping hot before serving.


Butternut squash, onion, sweet potato, garlic, tomatoes, red lentils, madras paste, fresh ginger, coconut milk, vegetable stock, salt and pepper.