Easy Lentil Curry with Butternut Squash
on Sep 25, 2017, Updated Jul 28, 2020
This post may contain affiliate links. Please read our disclosure policy.
This Easy Lentil Curry made with lentils, butternut squash and coconut milk is the perfect healthy plant-based dinner. A simple yet delicious family meal!
I have a few more curry recipes I think you’ll enjoy. Easy Pumpkin Cauliflower Curry, Green Thai Chicken Coconut Curry and Quick and Easy Sweet Potato Curry (meatless) are great recipes to start with.
Easy Lentil Curry with Butternut Squash
Today I’m working with So Delicious, and I’m really really excited about it. I’m really trying to center my kitchen on healthy plant-based meals that are good for my family, good for the earth, and good for my budget!I also like to keep a little running list of recipes that are good to serve to friends and family with food allergies. This recipe is dairy-free, vegan (check on the curry paste), and gluten-free (use the coconut aminos instead of soy sauce), just because of how it’s made.
This creamy sweet and savory lentil curry with butternut squash is hearty comfort food that comes together in a snap. This is a great meal to keep in your regular rotation because it’s so simple but so full of flavor.
We love curry in all forms and this super simple lentil curry is always a hit. The creamy butternut squash breaks down just a bit while cooking to thicken and sweeten the sauce. Add some curry paste and creamy coconut milk, and you are just about done. Rounding out this dish with a squeeze of fresh lime and chopped fresh cilantro is exactly the finish it needs. The bright flavors of lime and cilantro go so well with the warm savory flavors of the coconut milk, squash, and lentils.
You are going to love this one!
Is curry spicy?
Curry paste is a powerhouse of flavor without having to buy a million spices. If you are new to it, it’s time to try it out. I’d recommend red or green curry paste for this recipe. The heat in curry paste seems to vary a lot by brand so you are going to have to play with it a bit to see how much you like. I’d start with adding a smaller amount. Towards the end of the cooking time, taste a little bit. If it needs more flavor, add a little more until it’s to your liking.
What is the best coconut milk for making curry?
I really liked using So Delicious Coconut Milk for this recipes. It’s organic, comes in an easy-to-open carton, and just tastes so fresh. You can use the unsweetened coconut milk or the culinary coconut milk – both are great.
What do I serve with curry?
You can serve this curry over white rice, brown rice, cauliflower rice, or spaghetti squash, or with flatbread or pita bread on the side. It’s so versatile.
What type of lentils do I use for this recipe?
I used brown lentils for this recipe. They hold their shape while cooking and you can see the individual lentils once it is finished. If you were to use red lentils, they would break down while cooking and create a thicker, more “stew-like” curry. Use what you have on hand or prefer, because both are great options.
Easy Lentil Curry with Butternut Squash
- Total Time: 45 minutes
- Yield: Serves 4 to 6 1x
Description
This Easy Lentil Curry made with lentils, butternut squash and coconut milk is the perfect healthy plant-based dinner. A simple yet delicious family meal!
Ingredients
- 1 tablespoon olive or coconut oil
- 1 medium onion, diced (about 1 cup)
- 3–5 cloves garlic, minced
- 1–5 teaspoons curry paste
- 3/4 cup lentils
- 1 small butternut squash, peeled, deseeded, and cubed, about 3 cups cubed squash
- 1 carton So Delicious Coconut Milk (unsweetened), or two cartons So Delicious Culinary Coconut Milk
- 1/4 cup soy sauce or coconut aminos, plus more for serving
- Sea salt
- Lime wedges, for serving
- Chopped cilantro, for serving
Instructions
- Heat a medium pan or large skillet over medium-high heat. Add the oil and onions.
- Cook the until the onions are translucent and tender, about 5 minutes. Add the garlic and curry paste and cook, stirring well, until the garlic is fragrant and the curry paste is well incorporated.
- Add the lentils, butternut squash, and coconut milk. Stir to combine.
- Bring the mixture to a boil, reduce heat, and simmer, stirring often, until the lentils are tender and the squash is cooked through, about 30 minutes.
- Add the soy sauce or coconut aminos and additional sea salt to taste.
- Serve hot over rice or with flatbread and garnish with fresh lime juice, chopped cilantro, and additional soy sauce or coconut aminos to taste.
Notes
See the tips and tricks section in the post for lots of notes on this recipe.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stove
- Cuisine: Indian
Are you new to So Delicious?
I used their unsweetened coconut milk for dishes like One Pot Coconut Chicken and Rice and Green Thai Chicken Coconut Curry, and I keep it on hand for smoothies (and I love that it is shelf stable since I have to pick it up when I go to town, which isn’t all that often). You could also use the “culinary coconut milk.” It is whiter and fresher than canned equivalents, and it’s formulated to work with recipes calling for a 14oz can. I’m going to look for culinary coconut milk next time I’m out!
Happy healthy curry, from my home to yours! Thank you so much for supporting the brands that I thoughtfully choose to work with.
Disclosure: This post is sponsored by So Delicious. I use and love this company regularly in my kitchen and all opinions are my own.
I made this recipe in my instant pot on our boat. Delicious! I didn’t have the same coconut milk so I substituted a can of coconut milk with one can of water. After I sautéed the onion and garlic I added the remaining ingredients and cooked it on high pressure for 10 minutes then let us naturally vent and it was perfect! We had a butternut squash from a farmer’s market mixed box and this was delicious. Thank you!
Thank you for the comment and review! I just got a squash too to make this this weekend!
Not a winner for us. The butternut squash took a long time to cook and despite all the curry it lacked flavor. Would suggest roasting the squash to get it a bit caramelized and then just adding it to the lentil mix at the end. Love the creative use of lentils and butternut squash though. Thank you for posting!
I just made this last night, and my boyfriend and I loved it! We had it with naan, but rice would also be excellent. Lime and cilantro are a must! We’ll definitely make this again. Thanks for a great recipe!
Agree about the cilantro and lime, a must add! I’m do glad that you like it as much as we do. I just made it on Monday too and still have leftovers in the fridge for lunch!
This looks delicious and so easy to make.
I know what I am making for dinner tonight!
This Looks Delish!!!
Just started to get into coconut milk. I am going to have to try this recipe. Thanks.
Tomorrow I drive thru the big city which means I can pick up some cashew milk ice cream. It sounds yummy! I’m so glad I threw in the ice chest!
You should pay me a visit after you do 🙂