Butternut Squash Lentil Curry (Printable Version)
A comforting blend of tender butternut squash and lentils cooked with aromatic spices and coconut milk.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 1.76 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 3.5 oz baby spinach (optional)
→ Legumes
07 - 1 cup dried red lentils, rinsed
→ Liquids
08 - 13.5 fl oz coconut milk (1 can)
09 - 2 cups vegetable broth
→ Spices & Seasonings
10 - 2 tablespoons curry powder
11 - 1 teaspoon ground cumin
12 - ½ teaspoon ground turmeric
13 - ½ teaspoon chili flakes (optional)
14 - ½ teaspoon ground cinnamon
15 - Salt and pepper, to taste
16 - 2 tablespoons vegetable oil
→ Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, chili flakes, and ground cinnamon. Cook for 1 minute, stirring constantly to release flavors.
04 - Add diced tomatoes and cook for 2 minutes until softened.
05 - Stir in butternut squash cubes and rinsed red lentils, mixing well to coat with spices.
06 - Pour in coconut milk and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally until squash and lentils are tender.
07 - If using, stir in baby spinach and cook for an additional 2 minutes until wilted.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro and lime wedges.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The coconut milk makes it creamy without any dairy, so it works for almost everyone at the table.
- Butternut squash and lentils are a quiet power couple—they get tender at exactly the same time.
- One pot means you're done cooking and cleaning before the food even cools.
02 -
- Don't skip toasting the spices—it's the difference between a one-note curry and one that actually tastes layered and alive.
- Red lentils need to be rinsed well or they'll make everything cloudy; clear water running off is your signal they're clean.
03 -
- If your coconut milk is very thick, warm it gently before pouring so it incorporates smoothly without lumps.
- Taste as you go in the last few minutes—the lime should brighten everything, and the heat level from chili flakes should be something you enjoy, not something that overpowers.