All the fall things (aka butternut squash) and flavorful spices cooked up in the form of a cozy coconut butternut squash red lentil curry. She’s thick, she’s creamy, and she’s what you need.
Put two of my favorite things together, butternut squash and red lentils, for a comforting curry. This butternut squash red lentil curry was inspired by none other than my lovely college dining hall! Every Monday they had spicy red lentil soup and that is the closest I ever got to my mom’s cozy dals when I was there and feeling nostalgic. Every time they had it, I’d eat it twice a day and sometimes multiple bowls at each time because it was just that good! I put a twist on it here by using some more Indian spices and adding one of my favorite fall veggies to the mix.
This curry requires maybe 20 minutes of work and 45-ish minutes of patient waiting. Good luck with that.
The Rundown
1. Add onion-ginger-garlic-chili paste to a pot.
2. Mix all the spices (may look like quite a list, but it’s quick and not confusing at all!) and add to pot.
3. Add red lentils and butternut squash.
4. Add the liquids and SIMMER! Tomato paste, coconut milk, and water.
Coconut Butternut Squash Red Lentil Curry
Ingredients
- ½ butternut squash
- ¾ cup red lentils
- ½ red onion
- 3 garlic cloves
- 1 inch ginger
- 3 small green chilis sub ½-1 serrano pepper
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp garam masala
- 1 tsp curry powder
- ½ tsp turmeric
- 1 tsp fenugreek leaves (kasoori methi) optional but recommended
- 1 cup full-fat coconut milk
- 1 cup tomato puree
- 1 cup water
Instructions
- Process onion, ginger, garlic, and green chilis into a paste.
- Add 1 tbsp oil to a pot and add onion-ginger-garlic-chili paste to it, stirring frequently.
- Add all spices to a small bowl and transfer to the pot, mixing well and making sure that spices don’t stick to the bottom. Cook until fragrant for a couple of minutes.
- Add red lentils and butternut squash, combining with the spices for a few more minutes.
- Add tomato paste, coconut milk, and water. Bring to boil, reduce to low heat, and cover. Let it simmer for 40-45 minutes, until the lentils are cooked and squash is tender.
If you like this coconut curry recipe, you’ll also love…
Creamy 30-minute Cauliflower Chickpea Curry
Cardamom-Spiced Eggplant Curry
Let me know if you try this recipe in the comments or on Instagram!
Yes, should be fine!
Can this be frozen? Thank you
I have used this recipe several times as a reference. I use diced tomatoes they cook down into the mixture 796 ml in a 4 cup lentil mixture . 2 400 ml coconut milk, could be more in this size . 2 900 ml veg broth to keep vegan. Save some to end if still not soft enough. Chili peppers 8 garlic cloves 2 inches of ginger 1 soup spoon curry powder 1 soup spoon tandoori masala .1 whoel grated large onion. Same as you I cook in oil add lentils for a few minutes to soak in the tadka and then add the broth , 3 cups or whole butternut squash cubed . What a flavour !!
Ah yes, thanks for your comment! I just make tomato paste by processing whole tomatoes, so 1 cup tomato paste is the same thing as processing 2 medium tomatoes. I hope that puts things into perspective!
Hi, it says 1 cup tomato puree, just checking I’m in the UK, is it concentrated tomato puree like we have or passata? 1 whole cup UK tomato puree seems alot so wanted to double check, thanks