A simple lentil curry made with lentils, butternut squash, and coconut milk makes for a perfect and healthy plant-based dinner.
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!