Lentil Curry with Butternut Squash
on Sep 25, 2017, Updated Jun 27, 2024
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Made with lentils, butternut squash, coconut milk, and curry paste, this recipe is the most delicious plant-based meal that will make you feel good! Lentil Curry is easy to make and a perfect comfort food.
Curry will always be a favorite dish in my home, so I love finding new ways to keep it interesting and different! Lentil curry is a recipe that I tend to go back to because it’s easy to make and is always a hit. This curry always turns out creamy and savory with a hint of sweetness from the squash.
With this curry, you won’t have to worry about a huge list of spices because the curry paste will take care of all those flavors! This recipe is also perfect for anyone with food allergies as it is vegan, diary-free, and can also be gluten-free if you use coconut aminos.
Table of Contents
Why You’ll Love This Recipe
- The recipe is simple and easy to follow.
- It is a wonderful vegetarian option for curry, and packed with nutritious ingredients.
- It has a warm, robust, and earthy flavor with the mix of curry paste, lentils, and squash.
Recipe Ingredients
- Curry Paste—Gives the dish its rich, vibrant flavor.
- Lentils—Dry.
- Butternut Squash—For a delicious depth of flavor and added texture.
- Coconut Milk—Gives the curry its creamy texture.
- Soy Sauce—You can also use coconut aminos.
- Garlic—Minced. For a fragrant and savory taste.
- Onion—Diced. Adds a bright flavor to the dish.
- Oil—To help cook the onion and garlic.
- Salt—Enhances the flavor of the lentils and squash.
See the recipe card for full information on ingredients and quantities.
How to Make Lentil Curry
Step #1. Heat a medium pan over heat. Add the oil and onions. Cook until the onions are tender. Add the garlic and curry paste and cook until the garlic is fragrant and the curry paste is well incorporated.
Step #2. Add the lentils, butternut squash, and coconut milk. Stir to combine.
Step #3. Bring the mixture to a boil, reduce the heat, then simmer until the squash is cooked. Add the soy sauce or coconut aminos and salt to taste.
Step #4. Serve and Enjoy. I like to garnish with lime wedges.
Recipe FAQs
I would recommend using brown or green lentils in this recipe. I typically use brown because they hold their shape well while cooking, and you will be able to see the individual lentils once the dish is ready. You will find that green lentils do the same, while red lentils break down more while cooking and create more of a stew-like consistency. Any type of lentil will still taste delicious, so use what you have on hand or what you prefer!
Nope! There is no need to cook the lentils before you use them in this recipe. The coconut milk will cook the lentils and help them develop a wonderful flavor. As the lentils cook in the curry, they will also thicken the sauce and add a rich taste to your dish. You don’t even need to worry about soaking the lentils ahead of time, just rinse them in a strainer to remove any dust or debris and you will be all set!
The curry might not be thickening due to not enough time on the stove. It will take about 30-40 minutes for your lentils and squash to soften and the curry to thicken. Do not place a lid on your pot as it cooks because the excess liquid will become trapped on the lid and then drip back down into the curry. Having the lid off will allow the liquid to evaporate and thicken it up. There is not one specific texture the curry should be and it doesn’t need to be too thick. As long as it is not too runny, it will be perfect over rice and with bread.
How to Serve Lentil Curry
Lentil curry is so versatile! Serve this curry over hot rice with a garnish of fresh lime juice, chopped cilantro, or additional soy sauce. You can also add a side of naan or pita bread to dip into the curry. White rice, brown rice, or cauliflower rice are all great options for a base. You can’t go wrong with this dish!
Expert Tips
- Red or green curry paste will both taste great in this recipe, but the heat will vary by brand, so start with a little and you can add more towards the end if you want more flavor!
- Use a vegetable peeler to easily peel the skin off of your butternut squash. It is important to cut the squash into small cubes to make the dish look better and easier to eat!
- If you want to save some time, you can usually find butternut squash that is already peeled and cubed at the grocery store in the produce aisle.
- As your curry simmers on the stove, make sure you stir it often. This will prevent the curry from burning or sticking to the pot.
More Easy Recipes To Consider
Sandwich Recipes
Hawaiian Roll Sliders
Soups, Stews & Chowders
Sausage Bean Soup with Spinach
Beef Recipes
Reverse Sear Steak
Chicken Recipes
Shredded Chicken Tacos
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Easy Lentil Curry with Butternut Squash
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 coconut milk, unsweetened, (8 cups)
- 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.
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 🙂