Butternut Squash and Red Lentil Curry
A comforting and warmly spiced curry of sweet butternut squash and red lentils, simmered in coconut milk for a rich and creamy vegan delight.
15 min
Prep
30 min
Cook
4
Serves
470
Calories
Macros · per serving
12g protein
82g carbs
14g fat
Ingredients
For 4 servings
- 1 butternut squash
- 1 cup red lentils
- 1 can coconut milk
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- cilantro — to taste
- 1.5 cups basmati rice
Instructions
- 1
Peel and cube the butternut squash into bite-sized pieces.
- 2
Rinse the red lentils thoroughly under cold water.
- 3
Chop the onion and mince the garlic and ginger.
- 4
Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- 5
Add the garlic, ginger, and curry powder to the pot and sauté for another 1 minute until fragrant.
- 6
Stir in the tomato paste, butternut squash, red lentils, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the lentils are cooked and the squash is tender.
- 7
Add the coconut milk and stir well. Season with salt and black pepper to taste, then simmer for an additional 5 minutes.
- 8
While the curry simmers, cook the basmati rice according to the package instructions.
- 9
Serve the curry over the cooked basmati rice, garnished with chopped cilantro.
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