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!
1smallbutternut squashpeeled, deseeded, and cubed, about 3 cups cubed squash
1cartoncoconut milk, unsweetened(8 cups)
1/4cupsoy sauce or coconut aminosplus more for serving
Sea salt
Lime wedgesfor serving
Chopped cilantrofor 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.