Squash & Red Lentil Curry

Squash & Red Lentil Curry
Recipe type: Lunch or Dinner
This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or whole wheat naan bread.
  • 2 tablespoons canola oil
  • 1½ cups diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder or garam masala
  • 1 20-ounce package cubed peeled butternut squash
  • 1 cup red lentils
  • 1 cup chopped fresh tomato or one 15-ounce can low-salt diced tomatoes, drained
  • ½ teaspoons lite salt
  • 4 cups water
  • 1 14-ounce can "lite" coconut milk
  • 5 lime wedges
  • Chopped fresh cilantro for garnish
  1. Heat oil in a large pot over medium-high heat.
  2. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes.
  3. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute.
  4. Add water. Cover and bring to a boil over high heat.
  5. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
  6. Stir in coconut milk and simmer until heated through, about 1 minute.
  7. Serve with lime wedges and cilantro, if desired.


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