Butternut Squash Lentil Curry is an absolute gem, and surprisingly easy to make! Those tender cubes of butternut squash and lentils soak up all that creamy coconut, spices and vegetable goodness, turning them into bite-sized morsels of pure comfort. This curry makes a tasty dinner or lunch. It also can be made ahead of time, frozen and used on meal prep day. And the best part? It’s totally vegan and gluten-free!
Just imagine spooning a generous serving of this curry over a fluffy bed of rice or tearing off a warm, pillow-y piece of naan to scoop up those delicious mouthfuls. This recipe is so simple! You don’t have to be a kitchen whiz to whip up this masterpiece. It’s the kind of meal that’ll have you saying, “Who needs takeout when I can make something this fantastic at home?” This Butternut Squash Lentil Curry is a must-try. It’s got that perfect balance of flavors and comfort.
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Frequently Asked Questions
Is Butternut Squash Lentil Curry a spicy dish?
The level of spiciness can vary depending on the amount of chili powder or other hot spices used. You can adjust the spiciness to your preference by adding more or less chili powder.
Can I make this Curry milder for kids or those who prefer less spice?
Absolutely! You can reduce or omit the chili powder and adjust the other spices to make the curry milder. It’s a versatile dish that can be customized to suit different tastes.
Is this dish gluten-free?
If you use gluten-free vegetable broth and canned tomatoes Always check product labels for any potential sources of gluten.
What can I serve with this Lentil Curry?
It’s commonly served with rice, whether white or brown, or with naan bread. You can also pair it with a side salad for added freshness and variety.
Can I make Butternut Squash Lentil Curry in advance?
Yes, you can make this curry in advance and store it in the refrigerator. It often tastes even better the next day as the flavors have more time to meld together.
Is this Curry suitable for freezing?
Yes, this curry freezes well. Allow it to cool completely. Then store it in airtight containers, and freeze for later use. When reheating, you may need to add a little water or coconut milk to achieve the desired consistency.
Can I use other types of lentils in this curry?
While the recipe typically calls for green or brown lentils, you can experiment with other types like red or yellow lentils. Just keep in mind that cooking times may vary.
Is Butternut Squash Lentil Curry a healthy dish?
Yes, it’s a healthy and nutritious dish, as it’s packed with fiber, vitamins, and minerals from the butternut squash, lentils, and vegetables. The coconut milk adds creaminess without dairy.
More Delicious Recipes
- Turmeric Cauliflower with Green Beans and Corn
- Raw Cauliflower Rice
- Chickpea Curry with Coconut Milk and Spinach
Butternut Squash Lentil Curry
Ingredients
- 2 cups butternut squash, diced (about 1/2-inch cubes)
- 1 cup dried lentils (brown, green or red)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 1 ½ – 2 cups vegetable broth or water (depending on how thick you want it)
- 1 14 oz. can, diced tomatoes
- 1 14 oz. can, coconut milk
- 2 tablespoon curry paste or 1 tablespoon curry powder (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoons ground cumin
- ½ teaspoon ground coriander (optional)
- ½ teaspoon red pepper flakes or chili powder (adjust to taste)
- 2 tablespoons vegetable oil
- salt and pepper to taste
- fresh cilantro leaves for garnish (optional)
- cooked rice or naan bread for serving
Instructions
- Rinse the lentils in cold water and set them aside.
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
- Add the curry powder, ground turmeric, ground cumin, curry powder, ground coriander, and chili powder to the pot. Cook for about 1 minute, stirring constantly to toast the spices.
- Add the diced butternut squash, lentils, diced tomatoes (with their juice), vegetable broth or water, and coconut milk to the pot. Stir everything together.
- Bring the mixture to a boil. Reduce the heat to low, cover, and let it cook for about 20-25 minutes or until the lentils and butternut squash are tender. Stir occasionally to prevent sticking.
- Season the curry with salt and pepper to taste. If you prefer a spicier curry, you can add more chili powder at this stage.
- Once the curry is ready and the butternut squash is tender, taste it to adjust the seasoning if needed.
- Serve the Butternut Squash Lentil Curry hot over cooked rice or with naan bread (use gluten free bread to make gluten free). Garnish with fresh cilantro leaves, if desired.
- Enjoy this hearty and flavorful vegan curry as a satisfying meal for lunch or dinner.
Made it twice. Excellent
allergic to coconut milk add unsweetened almond milk, also add a can of rinsed chickpeas. Came out amazing
Thanks for sharing your variation! Unsweetened almond milk is a wonderful alternative, and adding chickpeas sounds like a fantastic way to make the dish even heartier. So glad it turned out amazing for you!