Butternut Squash Lentil Curry (Printable)

Hearty butternut squash and lentils combine with spices and coconut milk for a cozy meal.

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (approx. 28 oz)
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium tomatoes, diced
06 - 100 g (3.5 oz) baby spinach, optional

→ Legumes

07 - 1 cup (7 oz) dried red lentils, rinsed

→ Liquids

08 - 1 can (13.5 fl oz) coconut milk
09 - 2 cups (16 fl oz) 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

# How To Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, ground cumin, turmeric, chili flakes, and cinnamon. Stir constantly and cook for 1 minute to release aromas.
04 - Incorporate diced tomatoes and cook for 2 minutes until softened.
05 - Add butternut squash cubes and rinsed red lentils, stirring to evenly coat with spices.
06 - Pour in coconut milk and vegetable broth. Season with salt and pepper according to taste.
07 - Bring mixture to a boil, reduce heat, cover, and simmer for 25 to 30 minutes, stirring occasionally, until squash and lentils are tender.
08 - If using, stir in baby spinach and cook for an additional 2 minutes until wilted.
09 - Taste and adjust seasoning as needed. Serve hot garnished with fresh cilantro and a squeeze of lime.

# Expert Tips:

01 -
  • The butternut squash dissolves into silky sweetness while the lentils stay just tender enough to bite.
  • One pot, minimal cleanup, and it tastes like you fussed for hours when really you barely paid attention.
  • It's the kind of meal that tastes even better as leftovers, so meal prep becomes effortless.
02 -
  • Rinse your lentils before adding them; any grit that sneaks through will ruin the whole experience.
  • Don't rush the simmering time just because you're hungry; the squash needs those 25-30 minutes to become genuinely tender.
  • Taste as you go and adjust seasoning boldly; a curry can seem bland until you hit exactly the right balance of salt and acid.
03 -
  • Don't skip toasting the spices in the oil; that's what separates a flat curry from one that tastes layered and intentional.
  • Full-fat coconut milk and a good vegetable broth make the difference between something that tastes homemade and something that tastes like you opened three cans and called it dinner.

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