Yellow Curry with Quorn Pieces, Lentils & Squash

Curries are the ideal comfort food. Nice, spicy and warming, and you can vary them endlessly! This butternut squash yellow curry ticks all the boxes: healthy, quick and delicious!

Serves 4

30 mins

A Little Effort

447 cals
(Per serving)

Made with Quorn Vegetarian Chicken Pieces

High in protein
Gluten free
Low in saturated fat
No soy


  • 350g Quorn Pieces
  • 800g butternut squash, in small cubes
  • 400g canned lentils
  • 400g green beans
  • 400ml coconut milk
  • 250ml of water
  • 2 naan breads
  • 2 tbsp yellow curry paste
  • 15g fresh parsley
  • sunflower oil
  • salt and pepper


  1. Heat sunflower oil in a thick-bottomed pan and when the oil has heated up, add the yellow curry paste and stir well. Be careful that the curry paste does not stick.
  2. After 3 minutes add the butternut squash chunks together with coconut milk and water to the pan and let it simmer for 10 minutes on medium heat.
  3. Rinse and drain the lentils before adding them to the pan along with the green beans and Quorn Pieces. Let it simmer for another 5-10 minutes on low heat.
  4. Meanwhile, prepare the naan bread according to the instructions on the package.
  5. Serve the yellow lentil curry with butternut squash and Quorn Pieces with naan.

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