This dish is the definition of comfort in a bowl — creamy coconut curry, sweet roasted butternut squash, and a choice of chewy udon noodles or fluffy basmati rice. The toasted coconut 🥥 adds a nutty crunch, while lentils and spinach 🌱 make it hearty yet nourishing. Perfect for when you want a cozy dinner that feels special but is easy to pull together.
📋 Recipe Info
- Type: Vegetarian (can be made Vegan 🌱✨)
- Servings: 2–3 🍽️
- Prep time: 15 minutes ⏱️
- Cook time: 30 minutes 🔥
- Total time: 45 minutes ✨
🛒 Ingredients
- ½ butternut squash 🎃 (about 400–500 g), cut into 2 cm chunks
- 150 g udon noodles 🍜 (uncooked) — or substitute 150 g basmati rice 🍚
- 30 g desiccated coconut 🥥
- 15 g mustard seeds 🌼 or 1 tsp Dijon mustard
- 1 tsp cumin seeds 🌿 (or ground cumin)
- 1 tbsp curry powder 🌶️
- 200 ml coconut milk 🥛
- 1 vegetable stock cube/pod 🧂
- ½ tsp ground turmeric ✨
- 1 can lentils 🥫 (with liquid)
- 40 g baby spinach 🌱
- 15 g butter 🧈 (or vegan butter/coconut oil for a vegan version 🌱)
- ½ tsp sugar 🍯
- Olive oil (for roasting and cooking) 🫒
- Salt & pepper, to taste 🧂
👩🍳 Method
1. Roast the butternut squash 🎃
Preheat the oven to 200°C (400°F). Place the squash chunks on a baking tray, drizzle with olive oil 🫒, season with salt and pepper, and roast for about 25 minutes until golden and tender.
2. Cook the noodles or rice 🍜🍚
Prepare udon noodles or rice according to package instructions. Drain (if noodles) and set aside.
3. Toast the coconut 🥥
In a large pan, add the desiccated coconut and toast dry (no oil) for 2–3 minutes until golden and fragrant. Keep a close eye on it 👀, as it burns quickly. Once toasted, stir in the mustard seeds (or Dijon) and butter (or vegan substitute 🌱). Cook for 1–2 minutes more, then transfer to a small bowl and set aside.
4. Make the curry base 🍛
In the same pan, add a drizzle of oil 🫒. Stir in cumin and curry powder for 30 seconds until fragrant. Pour in the coconut milk 🥛, crumble in the stock cube, and add turmeric, lentils 🥫, sugar, and about 100 ml water. Season lightly with salt and pepper 🧂. Bring to the boil, then reduce heat and simmer for 5 minutes until slightly thickened.
5. Combine everything 🥘
Stir the roasted butternut squash 🎃 into the curry along with the spinach 🌱 and half of the toasted coconut 🥥. Cook for 2 minutes, until the spinach has wilted.
6. Serve & enjoy 🍽️
Add the noodles 🍜 to the curry and toss to coat. Alternatively, serve the curry over rice 🍚. Sprinkle the remaining toasted coconut on top before serving.
✨ Tip: This curry is vegetarian by default, but super easy to make vegan by swapping the butter for vegan butter or coconut oil 🌱.
The Secret Street 
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