The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
LEON's Lentil & Butternut Squash Masala
Back with a bang! Mindful Chef x LEON are returning your favourite Lentil & Butternut Squash Masala to the menu. Starring vibrant, seasonal butternut squash, you’ll simmer fibre-rich lentils in a coconut tomato sauce, packed with ginger, garlic & warming spices. Add leafy kale for a hit of green. Eating the rainbow has never been easier.
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 small butternut squash
- 4 tbsp tomato purée
- 80g sliced kale
- 3 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 onion
- 80g creamed coconut
- 1 unwaxed lemon
- 200g brown rice (brown rice (100%))
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 tsp black mustard seeds (Mustard)
Nutritional Information
Calories: 579
Protein: 15g
Carbs: 80g
Fat: 23g
LEON's Lentil & Butternut Squash Masala
Back with a bang! Mindful Chef x LEON are returning your favourite Lentil & Butternut Squash Masala to the menu. Starring vibrant, seasonal butternut squash, you’ll simmer fibre-rich lentils in a coconut tomato sauce, packed with ginger, garlic & warming spices. Add leafy kale for a hit of green. Eating the rainbow has never been easier.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large frying pan, a measuring jug & sieve
Get the rice on & roast the squash
- Add the rice and boil for 25-30 mins, until cooked, then drain
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes
- Place the squash onto the lined baking tray, drizzle with 2 tsp oil, then toss with half the curry powder and a good pinch of salt
- Roast the squash for 20-25 mins / air fryer 15-18 mins, until soft and golden
Make the curry
- Meanwhile, finely slice the onion
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the mustard seeds, cook for 1-2 mins, until the seeds start to pop, then add the onion
- Cook for 6-8 mins, stirring occasionally, until the onion has softened, then add the tikka paste, ginger & garlic paste and remaining curry powder. Cook for 30 seconds
Simmer time
- Drain and rinse the lentils
- Add the tomato puree, creamed coconut, stock powder, lentils and 500ml hot water to the pan
- Stir until the coconut has dissolved and simmer for 5-7 mins, until the sauce thickens
Finishing touches
- Pick the woody stalks from the kale and discard. Roughly chop the leaves
- In the final 2 mins of cooking, add the chopped kale leaves to the curry and stir to wilt
- Season to taste with salt and pepper. Add a splash of water if the sauce gets too thick
- Quarter the lemon
Plate up
- Stir the roasted squash into the curry
- Season the rice with the juice from half the lemon (or to taste)
- Serve the rice and curry into bowls. Garnish with the remaining lemon wedges
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