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Bowl of vegan butternut squash lentil curry

Butternut Squash Lentil Curry

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!
Servings 4
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Total Time 45 minutes

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 1/2 - 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
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 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.