Can anyone help? Looking for old Waitrose veggie curry recipe!

[PickwickTea]

I had a great recipe from a Waitrose recipe card from 2019 or so for a red lentil, butternut squash and cauliflower curry using almond milk. It always worked out well. I’ve got visitors coming who are vegan and I wanted to make it but now realised I’ve lost the original card and it’s been taken off the website. A long shot but does anyone happen to have this recipe?

Sorry I can’t link but if you type ‘old Waitrose recipe for red lentil and butternut squash curry’ into ChatGPT it knows it’s from 2019 Indian Food Supplement and gives you the recipe.

Bump

Could this be it?

Red Lentil and Butternut Squash CurryServings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes Ingredients
1 cup red lentils (split masoor dal), rinsed
2 cups butternut squash, peeled and cubed (1-inch pieces)
2 tbsp vegetable or coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch fresh ginger, grated
1 green chili, finely chopped (optional, adjust for spice)
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 tsp red chili powder (optional)
1 cup canned crushed tomatoes
1 can (14 oz) coconut milk
1.5 cups water or vegetable broth
1 tsp salt (to taste)
1 tbsp lemon juice
1/4 cup fresh cilantro, chopped
Instructions
Prep: Rinse lentils until water runs clear. Peel and cube butternut squash.
Sauté: Heat oil in a pot over medium heat. Add cumin seeds; sizzle for 30 seconds. Add onion, cook 5 minutes until golden. Stir in garlic, ginger, and green chili; cook 1 minute.
Spices: Add turmeric, coriander, garam masala, and red chili powder. Stir 1 minute.
Cook: Add tomatoes, coconut milk, water, lentils, and squash. Stir, season with salt, and bring to a boil. Reduce to a simmer, cover, and cook 25-30 minutes, stirring occasionally, until lentils are soft and squash is tender. Add water if too thick.
Finish: Stir in lemon juice. Adjust seasoning. Garnish with cilantro.
Serve: Serve with rice or naan.

Here’s a Waitrose-style recipe inspired by their Lentil, Cauliflower & Coconut Curry, with the addition of butternut squash for richer autumnal flavours. This version blends the classic Waitrose approach with seasonal squash for a hearty and comforting meal.

🥘 Butternut Squash, Lentil & Cauliflower Coconut Curry (Waitrose‑style)

Ingredients (serves ~6)

• 150 g Waitrose Love Life red lentils
• Rapeseed oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 tbsp chopped ginger (frozen or fresh)
• ½ tsp cayenne pepper
• 2 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 × 227 g can chopped tomatoes
• 400 g can coconut milk
• 400–500 g butternut squash, peeled and cubed (~2 cm pieces)
• 1 medium cauliflower, broken into florets
• 1 tsp garam masala
• ½ juice of a lemon
• Fresh chopped coriander, to serve
• Salt, to taste

Method

1. Cook the lentils
2. Cover lentils with cold water, bring to the boil, reduce heat and simmer for ~25 minutes until tender. Drain and set aside .
3. Base sauce
4. Heat half the oil in a pan over medium-high heat. Gently fry onion, garlic, and ginger for 3–4 minutes until softened. Stir in the spices (cayenne, coriander, cumin, turmeric) and fry for another minute. Then add chopped tomatoes and coconut milk. Season and simmer over low heat for ~15 minutes until thickened slightly .
5. Cook vegetables
6. Meanwhile, in another pan, heat the remaining oil over high heat. Fry squash cubes and then cauliflower florets for 3–4 minutes, stirring often, until lightly browned.
7. Combine & finish
8. Transfer the squash and cauliflower into the coconut-tomato sauce. Stir in cooked lentils, lemon juice, and garam masala. Cover and simmer gently for 5–8 minutes until vegetables are tender.
9. Serve
10. Garnish with chopped coriander. Excellent with pilaff rice or naan bread.

Why this recipe works

• Built directly from Waitrose’s Lentil, Cauliflower & Coconut Curry recipe structure .
• Integrates butternut squash for added sweetness and texture, complementing the cauliflower and lentils beautifully.
• Nutritious, vegan-friendly, gluten-free, and makes great leftovers.

Optional tweaks & additions

• Swap red lentils for split lentils if preferred.
• Add a handful of spinach or kale at the end for extra greens.
• For extra creaminess: stir in desiccated coconut or a few tablespoons of coconut cream.
• To boost spice, top with mango chutney, chilli flakes, or serve with yoghurt.

Superseding alternative

Waitrose also offers a Spiced Cauliflower & Coconut Lentils dhal recipe featuring cauliflower in a tamarind‑spiced coconut-lentil sauce—no squash but rich in flavour .

In summary: This recipe combines the best of Waitrose’s lentil‑cauliflower coconut curry with seasonal butternut squash—delicious, wholesome, and easy to assemble. Let me know if you’d like side suggestions or variations!

Thanks!

Thanks!