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#FoodieFriends – Ceri’s Squash, Red Lentil & Coconut Curry

This is the very first post in my new series ‘#FoodieFriends’. Many of my friends and family members are also into good food, so I thought it would be fun to dedicate a section to them. They’re not bloggers, so it gives them a place to share their recipes, restaurant experiences, and more!

The first of these posts is from my amazing bestie, Ceri, who I’m sure you’ll have already read about on here. Here she is, looking stunning as my bridesmaid on my wedding day:


Ceri’s Recipe: Squash, Red Lentil & Coconut Curry, by Hemsley + Hemsley

“I spotted this recipe on the Hemsley + Hemsley Instagram account as their recipe of the day and was keen to try it out having heard such good things. It was easy to make, apart from the cutting of the butternut squash (a sharp knife and arm muscles would have been useful!). It was worth it though, in not much time at all I had a delicious, heart-warming curry. I topped up the amount of chilli flakes for a little more heat but the sweetness of the coconut balanced it perfectly. This is also a great one for your vegetarian, vegan and gluten-free friends. The best part is, the recipe serves 12 so I now have a freezer full of ready-to-go curry! If the comments on my Instagram account are anything to go by, the Hemsley Hemsley recipes are favourites with my friends – looks like I’ll be buying a spiralizer soon!”



2 medium organic butternut squash

7 cloves organic garlic, chopped

6 inches fresh ginger, grated or finely chopped

6 medium organic onions

2.2 – 2.5 litres homemade chicken bone broth (or good-quality vegetable stock) – if you can’t make your own buy organic, gluten-free stock (check for unwanted ingredients on the label) or water

500g organic red split lentils

1 tsp black pepper

1 bar Biona organic creamed coconut

2 tsp or more turmeric

Optional ½ tsp cayenne or chilli flakes

Organic baby spinach or use cabbage/seasonal greens, sliced

2 tsp sea salt

2 small limes or 1 and a half large lemons, juiced

150g fresh coriander, washed well


Peel the squash and dice into 1 inch chunks

Place the garlic, onion, ginger and squash into the pan with the creamed coconut and pour over 2.2 litres of water or homemade bone broth.

Put the lid on and bring to a medium simmer.

10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 200ml of water during cooking – it depends if you like your stew thicker or thinner.

In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts

Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.

Stir through the roughly chopped coriander and ladle into shallow bowls to serve.

I think you’ll agree, it looks delicious!

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