Description
A simple and flavorful butternut squash lentil curry perfect for busy weeknights.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup dried red lentils, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Cook until softened.
- Stir in curry powder and turmeric. Cook for 1 minute.
- Add butternut squash, lentils, coconut milk, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Use pre-cut butternut squash to save time.
- Adjust spice levels to your preference.
- Serve with rice or naan.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg