Roasted Butternut Squash and Lentil Curry
Ingredients
- 1 mediumbutternut squash
- 2 ccauliflower florets
- 2 tbspextra virgin olive oil
- 1onion
finely chopped
- 1jalapeños)
seeds removed (optional
- 2 inchesginger
minced
- 3garlic cloves
minced
- 2 tspground cumin
- 1 tspchili powder
- 1 tspground turmeric
- 1 tspmild curry powder
- 1 cdry brown lentils
rinsed and picked over
- 3 cvegetable broth
- 115-ounce can full fat coconut milk
- fresh cilantro and lime juice
for serving
Directions
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Cut the stem off the top of the butternut squash then slice in half lengthwise. Using a spoon, scoop the seeds and flesh out of the bottom bulb on each side. Lightly coat the remaining flesh with high heat oil and place that side facing down on the baking sheet. Roast in the oven for 30-45 minutes, or until soft when squeezed with an oven mitt. Set aside to cool.
- 2
Line a separate baking sheet and arrange cauliflower florets on top. Lightly coat with high heat oil and roast at the same time as the squash, for about 18-20 minutes. Remove from oven and set aside.
- 3
Meanwhile, warm the oil in a large pot over medium heat. Add the onion and cook for 3-5 minutes, until translucent. Add the pepper, ginger, garlic, and seasonings (cumin, chili powder, turmeric, and curry powder). Continue to cook for 5 minutes more, being sure to intermittenly scrape the brown bits on the bottom of pot.
- 4
To the pot, add the rinsed lentils and vegetable broth. Bring to a boil, reduce to a simmer and cook, with the lid partially covered, for 30-45 minutes, just until lentils are tender.
- 5
Once the squash is cool enough to handle, use a spoon to scrape the flesh out into the pot with the lentils. Add the roasted cauliflower, pour in the coconut milk and stir to combine. Bring to a simmer and cook for 5-7 minutes, until heated through.
- 6
Serve warm garnished with cilantro and lime juice, and enjoy!
Roasted Butternut Squash and Lentil Curry
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About this Recipe
Craving a deeply satisfying, plant-based dinner that's bursting with flavor? This Roasted Butternut Squash and Lentil Curry delivers warmth and comfort in every spoonful, perfect for a cozy weeknight.
The magic here lies in combining hearty roasted butternut squash and cauliflower with protein-packed lentils and a vibrant blend of spices. This vegan curry offers a beautiful balance of textures and a rich, aromatic broth that makes it incredibly satisfying, even without meat.
Prepare for a wonderfully aromatic experience with this robust lentil stew. Each spoonful brings tender, caramelized butternut squash and cauliflower alongside earthy brown lentils, all simmered in a creamy, subtly sweet coconut milk broth. The blend of cumin, chili powder, turmeric, and mild curry powder creates a warming, complex flavor profile, brightened by fresh cilantro and a squeeze of lime at the end. It's a naturally gluten-free dish that feels both wholesome and indulgent, promising to become a new favorite in your vegan dinner rotation.
Feel free to swap out butternut squash for sweet potato or pumpkin if preferred. For an extra kick, leave the seeds in the jalapeño, or omit it entirely for a milder curry. You can also experiment with other firm vegetables like carrots or parsnips. While brown lentils hold their shape best, green lentils would also work well in this comforting stew.
This hearty vegan curry is a complete meal on its own, but it truly shines when served alongside fluffy basmati rice or warm naan bread. A sprinkle of fresh cilantro and a generous squeeze of lime juice right before serving elevate all the vibrant flavors.