Indulge in the comforting flavors of this hearty vegan curry. Sweet, roasted butternut squash melds seamlessly with protein-packed lentils, creating a satisfying and nutritious dish. A rich blend of spices adds depth and warmth, while a creamy coconut milk base provides a luxurious finish. This easy-to-follow recipe is perfect for a cozy weeknight dinner or a flavorful vegetarian meal.
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Vegan Lentil Curry With Roasted Butternut Squash
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 213 kcal
Ingredients
- 1 medium butternut squash peeled and cubed
- Tbsp. olive oil
- 1 tsp. cumin seeds
- 1 onion chopped
- 3 garlic cloves minced
- 1 Tbsp. ginger minced
- 1 can 14 oz diced tomatoes
- 1-1/2- cup dried sprouted lentils rinsed
- 1 can 14 oz coconut milk
- 2 tsp. curry powder
- 1 tsp. turmeric
- 1/2 tsp. chili powder optional
- 1/2 tsp. cinnamon
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
-
Preheat oven to 400 degrees F.
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In large bowl, toss butternut squash with olive oil, salt and pepper. Roast for 25-30 mins until tender.
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In large pot, heat oil and sauté cumin seeds, onion, garlic and ginger until fragrant.
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Add diced tomatoes, curry powder, turmeric, chili powder and cinnamon. Cook for 2 mins.
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Stir in lentils, coconut milk and vegetable broth. Simmer for 20-25 mins until lentils are tender.
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Fold in roasted butternut squash. Adjust seasoning with salt and pepper.
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Garnish with cilantro and serve with rice or naan.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Vegan Lentil Curry With Roasted Butternut Squash
Amount Per Serving
Calories 213
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.4g
Sodium 496mg21%
Potassium 1060mg30%
Carbohydrates 45g15%
Fiber 13g52%
Sugar 7g8%
Protein 9g18%
Vitamin A 20416IU408%
Vitamin C 44mg53%
Calcium 148mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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