Butternut Squash Lentil Curry (Printable Version)

Tender butternut squash and lentils simmered with fragrant spices and creamy coconut milk.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 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 - 3.5 oz baby spinach (optional)

→ Legumes

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

→ Liquids

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

→ 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

# Step-by-Step Instructions:

01 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook for 3-4 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, mixing thoroughly to coat with spices.
06 - Pour in coconut milk and vegetable broth. Season with salt and pepper to preference.
07 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally until squash and lentils are tender.
08 - If using, stir in baby spinach and cook for 2 minutes until wilted.
09 - Taste and modify seasoning as needed.
10 - Serve hot, garnished with chopped fresh cilantro and lime wedges.

# Tips from hearthlykitchen:

01 -
  • It's the kind of meal that tastes like you've been cooking all day, even though you haven't.
  • The squash becomes buttery soft and the lentils melt into the sauce, making every spoonful feel luxurious without any fuss.
  • This curry is naturally vegan and gluten-free, but no one at the table will notice or care because it's that good.
02 -
  • Don't skip the minute of toasting spices in hot oil; it's the difference between a good curry and one that makes you close your eyes on the first spoonful.
  • The coconut milk will separate slightly on top—that's normal and actually adds richness, so don't panic and stir it back in frantically.
  • Lentils and squash cook at nearly the same pace, which is why this dish works so well in one pot without layers of timing stress.
03 -
  • Cut your butternut squash into pieces that are all roughly the same size so everything cooks evenly; uneven pieces mean some parts get mushy while others stay firm.
  • If your curry tastes flat after simmering, it usually needs more salt or a squeeze of lime rather than more spice—these two things can wake up a tired-tasting pot instantly.

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