I love curries, and this creamy butternut squash and lentil curry is not the exception!
This dish is so yummy and creamy, is one of the favorite dishes that I made for my family, it has that amazing curry flavor without being too spicy. The butternut squash softens the spiciness of this roasted butternut squash lentil curry.
I love curries of all kinds, but because I’m Dominican I don’t like curries when they are too spicy, and this butternut squash lentil curry is for people that love curries, but don’t like really spicy stuff also is for those foodies out there that loveee to eat like me😀
Let’s get cooking and jump into the recipe:
Gather the ingredients
Here are the ingredients:
-1/2 an onion
-1tbsp+1/2 of curry powder
-1/4 tsp of ground coriander powder(optional))
-1 can of coconut milk
-1 tsp of sea salt
-1/2 tsp of chili powder
-1/4 cup of chopped cilantro(Optional)
-1/2 tsp of paprika powder
-4 minced garlic cloves
-1 small butternut squash
-1 tsp of cumin powder
-1/2 tsp of tumeric powder
-1 cup of lentils
-3 cups of water or vegetable broth for the lentils
-1 bell pepper
FUN FOOD FACT: The largest curry ever made weighed 33,838.9lb. This curry was made in Singapore in 2015 by Indian chefs and the Culinary Association.
How I make the butternut squash lentil curry?
Roasted butternut squash
1-Preheat your oven to 400 degrees F (or 200 degrees C)
2-Cut butternut squash is half, place parchmen paper in a baking tray and put your butternut squash upside down.
3-Roast your butternut squash for 25-30 minutes until is tender
Lentils
1-Put the lentils in a strainer and rinse them
2-Next, throw 1 tbsp of coconut oil in a cooking pan and get your veggies and garlic and Sautee them for 3 minutes or until onions are transparent, once they get transparent toss the powder seasonings, and cook for 3 more minutes.
3-After the 3-minutes had passed, toss your lentils along the water and vegetable broth, and bring the mixture to a boil, once the mixture gets into a boil reduce the heat, and place a lid on top and simmer for 30 to 40 minutes.
4–Once the lentils are tender, get your butternut squash and get a spoon to scrape the butternut squash from the flesh. Pour in the coconut milk and stir the mixture to combine the ingredients, let the mixture simmer for 5 minutes or until the mixture gets heated. Lastly, garnish your curry with chopped cilantro(this is an optional step)
5-Lastly, pick a side or 2 and add it to your dish, and you will be all set after that!Enjoy
What sides can I pair with the roasted butternut squash and lentil curry?
You can eat butternut squash lentil coconut curry with so many different sides!.I ate it with avocado, kale, and herbed quinoa. Here are a few sides ideas:
1-Herbed or plain quinoa
2- Naan Bread
3-Brown Rice
4-Indian tumeric rice
5-Avocado
6-Kale
Substitutions
- Butternut squash-If you don’t have butternut squash you can replace it with sweet potato, and make a sweet potato butternut squash lentil curry.You can use the same 400 degrees to roast the sweet potatoes.
- Coconut milk-You can replace coconut milk with other plant-based milk like almond or soy milk, but I recommend not to do that because the coconut milk gives it a creamy, and light flavor that the other milks don’t have. However, if you are tight on money or are too lazy to go to the grocery store-like we sometimes get- use what you have in your kitchen.
Is it Gluten-free, or dairy-free?
Yes, it free of gluten, dairy, and if you want a side that doesn’t have gluten you can pick any of the sides that I mentioned before which are gluten-free except for the naan bread, but you can use gluten-free naan bread instead.
Did you make this recipe or do you like it? then leave a comment below, and tag @frugalveganista and hashtag it #frugalveganista
Butternut squash lentil curry
Ingredients
- 1/2 an onion
- 1+1/2 tbsp of curry powder
- 1/4 tsp of ground coriander powder(optional)
- 1 can of coconut milk
- 1 tsp of sea salt
- 1/2 tsp of chili powder
- 1/4 cup of chopped cilantro(Optional)
- 1/2 tsp of paprika powder
- 4 minced garlic cloves
- 1 butternut squash
- 1 tsp of cumin powder
- 1/2 tsp of tumeric powder
- 1 cup lentils
- 3 cups of water or vegetable broth for the lentils
- 1 bell pepper
Instructions
Roasted butternut squash
- Preheat your oven to 400 degress F (or 200 degrees C)
- Cut butternut squash is half, place parchment paper in a baking tray and put your butternut squash upside down.
- Roast your butternut squash for 25-30 minutes until is tender
Lentils
- Put the lentils in a strainer and rinse them
- Next, throw 1 tbsp of coconut oil in a cooking pan and get your veggies and garlic and Sautee them for 3 minutes or until onions are transparent, once they get transparent toss the powder seasonings, and cook for 3 more minutes.
- After the 3-minutes had passed, toss your lentils along the water and vegetable broth, and bring the mixture to a boil, once the mixture gets into a boil reduce the heat, and place a lid on top and simmer for 30 to 40 minutes.
- Once the lentils are tender, get your butternut squash, and get a spoon to scrape the butternut squash out from the flesh.Pour in the coconut milk, stir the mixture to combine the ingredient, and let the mixture simmer for 5 minutes or until the mixture gets heated.Lastly, garnish your curry with chopped cilantro(this is an optional step)
- Lastly, pick a side or 2 and add it to your dish,and you will be all set after that! enjoy😋
Notes
