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Creamy Butternut Squash Lentil Curry in Just 45 Minutes

Butternut squash lentil curry
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A hearty and flavorful butternut squash lentil curry that’s easy to make and packed with nutrients.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 cup dried lentils, rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • 3 cups vegetable broth
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, and ginger. Cook until softened.
  3. Stir in curry powder and cook for 1 minute.
  4. Add butternut squash, lentils, coconut milk, and vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for 25 minutes.
  6. Season with salt and serve warm.

Notes

  • Use red lentils for a creamier texture.
  • Adjust curry powder to your preferred spice level.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://brunchnest.com/butternut-squash-lentil-curry-recipe/