BUTTERNUT SQUASH AND RED LENTIL CURRY

Butternut Squash And Red Lentil Curry In Pot

BUTTERNUT SQUASH AND RED LENTIL CURRY

by | Oct 1, 2021

It’s officially Fall and that means it’s time for squash. We have a bounty of squashes to choose from, but there’s nothing like butternut squash in soups, stews and curries. This Butternut Squash and Red Lentil Curry is beautifully orange and yellow and so warm and soothing that one bowl just doesn’t seem like enough. Enjoy it with brown rice or quinoa.

I’ve heard tell that what you imagine sometimes comes true.-Roald Dahl

Butternut Squash And Red Lentil Curry In Bowl
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Butternut Squash and Red Lentil Curry

It's officially fall and that means it's time for squash. There's nothing like butternut squash in soups, stews and curries. This Butternut Squash and Red Lentil Curry is beautifully orange and yellow and so warm and soothing that one bowl just doesn't seem like enough. Enjoy it with brown rice or quinoa.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Entree, Main Course
Cuisine: Indian
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 6
Calories: 348kcal

Equipment

  • Large sheet pan
  • Large heavy pot
  • Wooden spoon

Ingredients

  • 1 medium butternut squash peeled and cut into cubes(See SimplyRecipes.com for instructions on peeling and cutting butternut squash.)
  • 2 Tablespoons extra virgin olive oil divided
  • 1 yellow onion medium dice
  • 1 teaspoon minced garlic about 1-2 cloves
  • 1 Tablespoon curry powder
  • ½ teaspoon garam masala
  • ½ teaspoon cumin
  • ½ teaspoon tumeric
  • 1 cup dry red lentils
  • 1 (13½) ounce can full fat coconut milk
  • 3 cups vegetable broth
  • Kosher salt and freshly ground black pepper to taste
  • cup chopped cilantro

Instructions

  • Heat the oven to 425 degrees.
  • Toss the butternut squash on a large sheet pan with 1 Tablespoon of the olive oil, salt and pepper.
  • Make sure that the butternut squash is in a single layer and roast in the oven until the squash is lightly caramelized and tender, about 30 minutes. Don't overcook as the squash will continue to cook in the pot.
  • While the squash is roasting, heat the additional Tablespoon of olive oil in a large heavy pot on medium high heat.
  • Add the onion to the pot and sauté until the onion is translucent, stirring frequently.
  • Add the minced garlic, curry powder, garam masala, cumin and tumeric to the pot and stir continuously for about 30 seconds to 1 minute being careful not to burn the garlic.
  • Stir in the red lentils, coconut milk and vegetable broth. Bring the mixture to a boil and reduce to a simmer. Continue cooking for 20 minutes.
  • Add the cooked squash to the pot and continue cooking for about another 10 minutes. Stir frequently to prevent sticking.
  • Remove the pot from the heat, and stir in the cilantro and salt and pepper to taste.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 11g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 487mg | Potassium: 923mg | Fiber: 12g | Sugar: 5g | Vitamin A: 13622IU | Vitamin C: 30mg | Calcium: 101mg | Iron: 6mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You’ll need the following ingredients for this Butternut Squash And Red Lentil Curry…

Butternut squash-1 medium
Extra virgin olive oil-2 Tablespoons
Yellow onion-1
Garlic-2 cloves
Curry powder
Garam masala
Cumin
Tumeric
Dry red lentils-1 cup
Full fat coconut milk-1 (13 ½) ounce can
Vegetable broth-3 cups
Kosher salt and freshly ground black pepper
Cilantro-1 bunch

Ingredients For Butternut Squash And Red Lentil Curry

Let’s Get Going…

Heat the oven to 425 degrees.

Toss the butternut squash on a large sheet pan with 1 Tablespoon of the olive oil, salt and pepper. Make sure that the butternut squash is in a single layer.

Butternut Squash On Sheet Pan


Roast in the oven until the squash is lightly caramelized and tender, about 30 minutes. Don’t overcook as the squash will continue to cook in the pot.

Cooked Butternut Squash


While the squash is roasting, heat the additional Tablespoon of olive oil in a large heavy pot on medium high heat.


Add the onion to the pot and sauté until the onion is translucent, stirring frequently.

Onions In Pot


Add the minced garlic, curry powder, garam masala, cumin and tumeric to the pot and stir continuously for about 30 seconds to 1 minute being careful not to burn the garlic.

Onions And Spices In Pot
Onions And Spices In Pot


Stir in the red lentils, coconut milk and vegetable broth. Bring the mixture to a boil and reduce to a simmer. Continue cooking for 20 minutes.

Red Lentils Added To Pot
Coconut Milk and Vegetable Broth Added To Pot
Butternut Squash And Red Lentil Curry In Pot


Add the cooked squash to the pot and continue cooking for about another 10 minutes.

Butternut Squash Added To Pot

Stir frequently to prevent sticking.

Butternut Squash And Red Lentil Curry In Pot


Remove the pot from the heat, and stir in the cilantro and salt and pepper to taste.

Butternut Squash And Red Lentil Curry In Pot

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

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