Description
This Roasted Butternut Squash and Lentil Curry is a comforting winter dish that combines the sweetness of squash with hearty lentils and fragrant spices. Perfect for warming up on cold days!
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup dried lentils (green or brown), rinsed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, heat a bit of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the lentils, roasted butternut squash, coconut milk, vegetable broth, curry powder, and turmeric. Stir to combine.
- Bring to a boil, then reduce heat to a simmer and cook for 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
This curry can be made ahead and stored in the fridge for up to three days. It also freezes well for a quick meal later!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course, Soup
- Cuisine: Indian
Nutrition
- Calories: 350 kcal
- Sodium: 400mg
- Fat: 12g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g