I could eat Indian food all day errydayyy. The entire cuisine is flavorful, warming, versatile, and comforting. I love the juxtaposition of being easy to make but impressively tasty and complex. This Red Lentil Butternut Squash Curry is no exception!
No joke, John and I went on an Indian food bender a few months ago and were carrying it out multiple times a week. If you want our local Indian spot pick, Amul is the hands-down best; but it’s out in the suburbs, miles away from our ‘hood. Aab has become our regular spot because it’s the next best contender and there is a location in Bexley. But, carrying out is expensive so I’ve tried to be better about cooking our own at home.
The base of this dish starts with curry paste, which packs so much flavor and heat without having to measure out a million spices. I like to buy the super authentic (and fiery hot) tin can of paste from ethnic grocery store, but a lot of supermarkets have an acceptable version. It’s a bit of a cheat, but it’s awesome!
1 can coconut milk + 2 Tbs. curry paste = instant curry sauce!
[This curry freezes extremely well! I lay freezer bags flat then stack them!]
Toss in whatever veggies and beans you have on hand, and you’ve got yourself a ridiculously quick, one-pot meal! I decided to add puréed onion, garlic, ginger, and turmeric for an extra boost of flavor. This style of meal is also perfect for frozen veggies, so clean out that freezer and use up whatever is taking up space! Then fill it with curry! 🙂
I’ve made this a few times, and even froze individual bags for ultra-easy weeknight meals. If you’re curry-ous about this delicious cuisine, make Red Lentil Butternut Squash Curry today, and thank me later!
Red Lentil Butternut Squash Curry will warm your tummy and your soul. Packed with plant protein and fiber, it’s sure to leave you satisfied!
- ½ onion, chopped
- 2 garlic cloves, chopped
- 1” fresh ginger, chopped*
- 1” fresh turmeric, chopped*
- 2 (or more) Tbs. curry paste
- 1 can coconut milk (full fat or lite)
- 4 cups veggie broth
- 1 cup red lentils
- 1 cup carrots, chopped
- 3 cups butternut squash, cubed
- 1 ½ cups frozen peas
- 1 can chickpeas, rinsed and drained (optional)
- Salt & pepper
- Cilantro & rice for serving
- Optional: coconut yogurt for topping or stirring in
- Begin by adding onion, garlic, ginger, and turmeric to a small food processor and blend until smooth. You may need to add a splash of water to get it going.
- Add onion mix and curry paste to a large pot or Dutch oven and sauté for 8-10 minutes, stirring frequently. Add carrots and butternut squash and sauté for another 5 minutes.
- Add coconut milk, broth, and lentils to the pot and bring mixture to a boil. Reduce heat and simmer for 25-30 minutes. Stir in peas and chickpeas before serving, just enough to warm them. Enjoy with coconut yogurt, cilantro, and rice.
*If you don’t use fresh (peeled) turmeric and ginger, you can sub for a tsp. each of the dried variety.