Butternut Squash Lentil Curry

There's something about the smell of curry powder hitting hot oil that instantly transports me back to a chilly October evening when a friend brought this butternut squash and lentil curry to my place. I was skeptical at first—I'd never thought to combine those two together—but one spoonful and I was completely won over. The way the sweet squash melts into the spiced coconut broth while the lentils stay sturdy and substantial felt like discovering something I didn't know I'd been craving.

I made this for my family during a surprise snowstorm, and everyone crowded around the kitchen because the spices smelled so good. My mom asked for the recipe before she'd even finished her bowl, which is her highest compliment. Now whenever the weather turns cold, someone inevitably texts asking if I'm making that curry.

Ingredients

• Butternut squash: Use a medium one (about 800 g) and cut it into 1-inch cubes—they'll soften perfectly without turning to mush by the time the lentils are done.
• Red lentils: Buy them dried and give them a quick rinse; they break down slightly during cooking, which thickens the curry naturally.
• Coconut milk: Full-fat works best here and creates that silky texture that feels indulgent.
• Onion: One large onion, finely chopped, becomes the base that everything else builds on.
• Garlic and ginger: Two cloves of garlic and a 1-inch piece of fresh ginger, both minced, add warmth and depth.
• Tomatoes: Two medium diced tomatoes add acidity and balance all those warm spices.
• Curry powder, cumin, turmeric, cinnamon: The spice blend is what makes this feel special—don't skip toasting them in the hot oil.
• Vegetable broth: Two cups combined with the coconut milk creates the perfect braising liquid.
• Baby spinach: Optional but recommended—it wilts in at the end and adds earthiness.
• Vegetable oil: Two tablespoons for the base of everything.
• Fresh cilantro and lime: The garnishes that bring everything to life at the end.

Instructions

Heat and soften the base:

Pour the oil into your large pot over medium heat and let it get warm. Add the chopped onion and let it sit undisturbed for a minute before stirring; you'll hear it start to sizzle and soften up after 3-4 minutes, turning translucent and fragrant.

Wake up the aromatics:

Stir in the minced garlic and ginger, cooking for just a minute—you'll smell when it's ready, that gingery-garlicky aroma that fills the whole kitchen. Don't let it burn or it'll taste bitter.

Toast the spices:

Add the curry powder, cumin, turmeric, chili flakes, and cinnamon, stirring constantly for about a minute. This blooming process releases all the essential oils and transforms the spices from dusty powder into something alive and fragrant.

Marry the tomatoes:

Add the diced tomatoes and let them soften down for about 2 minutes, breaking apart slightly. They'll begin to release their juice and create a base for everything that comes next.

Build the body:

Stir in the butternut squash cubes and rinsed red lentils, making sure they get coated in all those spices. Pour in the coconut milk and vegetable broth, season generously with salt and pepper, and give everything a good stir to combine.

Simmer low and slow:

Bring the pot just to a boil, then immediately reduce the heat to low, cover it, and let it bubble gently for 25-30 minutes. Stir occasionally and you'll watch the squash become tender and the lentils break down slightly, thickening the liquid naturally.

Finish with greens:

If you're using the spinach, add it now and let it wilt for just 2 minutes—it'll turn from bright green to a soft, dark shade. Taste the curry and adjust salt, spice, or even a squeeze of lime juice if it needs it.

Serve with joy:

Ladle the curry into bowls, top with fresh cilantro and a lime wedge on the side, and serve it hot alongside rice or naan.

Save

The first time someone asked me to make this curry for their dinner party, I realized it had become the dish people associated with me—the one they request without even checking what else might be on the menu. That's when I knew it wasn't just a recipe anymore; it was a small piece of how I show up for people.

Why This Curry Works

The magic of this dish is that it satisfies on multiple levels: the butternut squash brings natural sweetness and creamy texture, while the red lentils offer protein and substance that makes it feel genuinely filling. The coconut milk and spices create layers of flavor that taste complex but come together simply, with no fussy techniques required. It's the kind of dish that tastes impressive enough for company but casual enough to throw together on a Tuesday night when you want something warming and real.

Making It Your Own

This recipe is incredibly forgiving and encourages you to play around based on what you have and what you're craving. The vegetable broth can be swapped for chicken or mushroom stock if that's what's in your pantry, and the spinach isn't essential—you could use kale, Swiss chard, or leave it out entirely. Some people add a splash of coconut water or even pineapple juice near the end to brighten it, while others spike it with a pinch of smoked paprika for depth.

Serving Suggestions and Storage

This curry pairs beautifully with steamed basmati rice, warm naan, or even couscous if that's what you're in the mood for—some people even serve it over cauliflower rice for a lighter version. Leftovers keep wonderfully in the refrigerator for up to three days, and the flavors actually deepen overnight as everything continues to meld together. If you want to stretch it further, add cubed tofu or chickpeas for extra protein, and always adjust the chili flakes up or down depending on your heat tolerance.

• Make it protein-forward by stirring in drained chickpeas or crumbled tofu during the last few minutes of simmering.
• Freeze leftovers in portions and you'll have a weeknight dinner solution that tastes homemade whenever you need it.
• A squeeze of fresh lime juice right before serving brightens everything and adds a finish that makes people ask what the secret ingredient is.

Save

This curry has a way of turning an ordinary evening into something warmer and more connected. It's the kind of dish that reminds you why cooking for yourself and others matters.

Recipe FAQs

→ How long does it take to cook?

The total preparation and cooking time is approximately 50 minutes, requiring about 15 minutes of prep and 35 minutes of simmering.

→ Is this dish vegan?

Yes, this dish is completely vegan as it uses vegetables, lentils, and coconut milk without any dairy or animal products.

→ What should I serve with it?

It pairs excellently with steamed basmati rice or warm naan bread to soak up the flavorful coconut sauce.

→ Can I add extra protein?

For additional protein, consider adding cubed tofu or chickpeas during the simmering process.

→ How long do leftovers keep?

Leftovers can be stored in an airtight container in the refrigerator for up to three days.