Butternut Squash Lentil Curry (Printable Version)
Tender squash and lentils slow-simmered in aromatic spices and creamy coconut milk for a comforting dish.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 1.76 lbs)
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
→ 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 - 1/2 tsp ground turmeric
13 - 1/2 tsp chili flakes (optional)
14 - 1/2 tsp ground cinnamon
15 - Salt and 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 sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, cumin, turmeric, chili flakes (if using), and cinnamon. Stir constantly and cook for 1 minute to toast the spices.
04 - Add diced tomatoes and cook for 2 minutes until softened.
05 - Add butternut squash cubes and rinsed red lentils, stirring to coat evenly with the spices.
06 - Pour in coconut milk and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until squash and lentils are tender.
07 - If using, stir in baby spinach and cook for 2 minutes until wilted.
08 - Taste and adjust salt, pepper, or spice level as desired.
09 - Ladle curry into bowls and garnish with chopped fresh cilantro and lime wedges. Serve hot.
# Expert Tips:
01 -
- It comes together in under an hour and asks almost nothing of you except patience while it simmers.
- The coconut milk makes it rich and velvety without any cream, which somehow feels like a small victory.
- Lentils fall apart into the sauce while the squash stays tender, creating this naturally creamy texture that feels indulgent.
02 -
- Red lentils disappear into the sauce and won't stay whole, so if you want pieces of lentil, use green or brown instead.
- Don't skip rinsing the lentils—the starchy water makes the broth cloudy and bitter.
- If the curry is too thick as it simmers, add more broth; if it's too thin, let it cook uncovered for the last few minutes to reduce.
03 -
- Don't be shy with the salt—it wakes up the spices and makes every bite feel brighter.
- If you make extra, it freezes beautifully for up to a month, so this is perfect for building a small freezer stash of comforting meals.