Butternut Squash Lentil Curry (Printable)
Tender squash and lentils in creamy coconut milk with aromatic spices.
# What You’ll Need:
→ Vegetables
01 - 1 medium butternut squash (approx. 1.75 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 thoroughly
→ Liquids
08 - 1 ¾ cups coconut milk
09 - 2 cups vegetable broth
→ Spices & Seasonings
10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - ½ tsp ground turmeric
13 - ½ tsp chili flakes (optional)
14 - ½ tsp ground cinnamon
15 - Salt and black pepper to taste
16 - 2 tbsp vegetable oil
→ Garnishes
17 - Fresh cilantro, chopped
18 - Lime wedges
# Steps:
01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and softened.
02 - Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, taking care not to burn the garlic.
03 - Add the curry powder, cumin, turmeric, chili flakes, and cinnamon to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their essential oils.
04 - Add the diced tomatoes to the spice mixture. Cook for 2 minutes until the tomatoes begin to break down and soften.
05 - Stir in the cubed butternut squash and rinsed red lentils, ensuring they are well-coated with the spice mixture.
06 - Pour in the coconut milk and vegetable broth. Season generously with salt and black pepper, stirring to combine.
07 - Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes. Stir occasionally to prevent sticking, cooking until squash is tender and lentils have broken down.
08 - If using, stir in the baby spinach during the last 2 minutes of cooking. Cook until just wilted and vibrant green.
09 - Remove from heat. Taste the curry and adjust seasoning with more salt or pepper if necessary.
10 - Ladle the hot curry into bowls. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The coconut milk makes it naturally creamy without any heavy cream, so it works perfectly for vegan meals.
- One pot means less cleanup, and the flavors deepen as it sits, so leftovers are actually better the next day.
02 -
- Don't skip toasting the spices in the oil—this one step is what separates a flat curry from one that tastes like it came from someone's grandmother's kitchen.
- Stir the pot occasionally as it simmers so the bottom doesn't stick and the flavors meld together rather than staying separate.
03 -
- Buy your ginger and garlic fresh if you possibly can—the difference in flavor compared to jarred is noticeable, and your kitchen will smell infinitely better while cooking.
- If your curry tastes flat after tasting, a pinch more salt or a squeeze of lime often fixes it—don't add more spices, as they can tip from balanced to overwhelming.