Squash & Red Lentil Curry

Why You’ll Love This Recipe

This Squash & Red Lentil Curry is easy to make, incredibly nourishing, and bursting with flavor. The combination of tender squash and protein-rich red lentils creates a satisfying, filling meal that’s perfect for colder months or anytime you need comfort food. The spices, such as cumin, turmeric, and coriander, bring warmth and depth to the dish, while the creamy texture from the lentils and the sweetness of the squash make it a beautifully balanced curry. Plus, it’s a one-pot meal that’s easy to make and clean up afterward!

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 1 medium butternut squash, peeled and cubed (or any squash of your choice)

• 1 cup red lentils, rinsed

• 1 can (14.5 oz) diced tomatoes

• 1 can (14 oz) coconut milk

• 3 cups vegetable broth (or water)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cinnamon (optional, for warmth)

• 1/4 teaspoon ground cayenne pepper (optional, for heat)

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly golden. Stir in the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

2. Add the spices: Stir in the cumin, coriander, turmeric, cinnamon (if using), and cayenne pepper (if using). Cook for 1 minute, allowing the spices to become fragrant.

3. Add the squash and lentils: Add the cubed squash and rinsed red lentils to the pot, stirring to coat them with the spices.

4. Simmer the curry: Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the squash is tender and the lentils are cooked through.

5. Adjust seasoning: Taste the curry and add salt and pepper to your liking. If you prefer a creamier texture, you can mash some of the squash and lentils with the back of a spoon.

6. Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a burst of citrus flavor.

7. Enjoy your warm, comforting Squash & Red Lentil Curry!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add Greens: Stir in some spinach or kale towards the end of cooking for added nutrition and color.

• Add Protein: To make the curry even more filling, add tofu or chickpeas for extra protein.

• Spicy: If you like more heat, add extra cayenne pepper or fresh chopped chilies to the curry.

• Different Squash: You can use other types of squash, such as acorn squash or pumpkin, depending on what you have available.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: This curry freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months.

• Reheating: Reheat the curry on the stovetop over low heat, adding a splash of water or broth to loosen it up if necessary. You can also microwave individual portions until heated through.

FAQs

1. Can I use a different type of lentil?

Yes, you can use other types of lentils, but keep in mind that cooking times and liquid ratios may change. Red lentils cook quickly and become soft, so other varieties like green or brown lentils may take longer to cook and won’t break down as much.

2. Can I use a different type of squash?

Yes, you can substitute butternut squash with other varieties like acorn squash, pumpkin, or kabocha squash. Each type will bring its own flavor and texture to the curry.

3. Can I make this dish spicier?

Yes, you can add more cayenne pepper, chopped fresh chilies, or even a dash of hot sauce to the curry to increase the heat level.

4. Is this curry gluten-free?

Yes, this Squash & Red Lentil Curry is naturally gluten-free as it contains only plant-based ingredients and no wheat or gluten-based products.

5. Can I make this curry ahead of time?

Yes, this curry can be made ahead of time. The flavors often deepen and improve after sitting for a day or two. Store it in the refrigerator for up to 4 days or freeze for up to 3 months.

6. Can I make this curry in a slow cooker?

Yes, you can make this curry in a slow cooker. Add all the ingredients (except the coconut milk) to the slow cooker, and cook on low for 6-7 hours or on high for 3-4 hours. Stir in the coconut milk at the end of cooking and adjust seasoning before serving.

7. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Use about 2 medium tomatoes, chopped, and cook them down for 5-7 minutes until they soften and release their juices.

8. Can I add coconut milk at the end?

For a richer and creamier curry, you can add coconut milk at the end of cooking. This will give the dish a velvety texture and a slight sweetness that pairs wonderfully with the spices.

9. Can I make this curry in advance and freeze it?

Yes, this curry freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months and reheated on the stovetop.

10. What can I serve this curry with?

This curry pairs well with rice, quinoa, or naan bread. You can also serve it with a side salad or sautéed greens for added freshness.

Conclusion

Squash & Red Lentil Curry is a flavorful and nourishing dish that’s easy to make, full of plant-based goodness, and perfect for any meal. The creamy texture of the lentils, the sweetness of the squash, and the warmth of the spices come together beautifully in this comforting curry. It’s a dish that’s great for meal prep, vegan and gluten-free, and loved by everyone. Whether you’re serving it for dinner or bringing it to a gathering, this curry is sure to satisfy. Enjoy!

Squash & Red Lentil Curry

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Squash & Red Lentil Curry is a comforting, hearty dish combining the sweetness of squash with protein-rich red lentils in a spiced curry sauce. Vegan, gluten-free, and nourishing, it’s perfect for a cozy dinner or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

1. 1 tablespoon olive oil
   
   1 medium onion, chopped
   
   2 cloves garlic, minced
   
   1-inch piece of fresh ginger, grated
   
   1 medium butternut squash, peeled and cubed (or any squash of your choice)
   
   1 cup red lentils, rinsed
   
   1 can (14.5 oz) diced tomatoes
   
   1 can (14 oz) coconut milk
   
   3 cups vegetable broth (or water)
   
   1 teaspoon ground cumin
   
   1 teaspoon ground coriander
   
   1 teaspoon ground turmeric
   
   1/2 teaspoon ground cinnamon (optional, for warmth)
   
   1/4 teaspoon ground cayenne pepper (optional, for heat)
   
   Salt and pepper to taste
   
   Fresh cilantro, chopped (for garnish)
   
   Lime wedges (for serving)

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Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in garlic and ginger and cook for another 1-2 minutes until fragrant.

1. Add the spices (cumin, coriander, turmeric, cinnamon, cayenne) and cook for 1 minute to release the flavors.
2. Add the cubed squash and rinsed lentils. Stir to coat them with the spices.
3. Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce to low heat and cover. Simmer for 25-30 minutes until the squash is tender and the lentils are cooked through.
4. Adjust seasoning with salt and pepper to taste. For a creamier texture, mash some of the squash and lentils with the back of a spoon.
5. Serve the curry with fresh cilantro and lime wedges. Enjoy!

Notes

1. For added greens, stir in spinach or kale towards the end of cooking.
2. If you like more heat, add extra cayenne or fresh chilies.
3. You can substitute butternut squash with acorn squash, pumpkin, or other varieties.
4. For a thicker curry, let it simmer longer or add a splash of coconut milk at the end.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 7g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg