Creamy, comforting stovetop Butternut Squash Curry with red lentils! Packed with bright Thai flavors, this is the perfect cozy, healthy meatless main. I love to serve it on a pile of rice to make it even heartier. On the table in 40 minutes!
The fact that I bought an actual squash for this recipe versus getting the pre-cut bag of fresh or frozen squash is nothing short of miraculous.
I couldn't leave you wondering if a half or a third or who knows how much of a squash yields 4 cups chopped so here we are. I didn't lose an arm while making this recipe and all is well in the world.
We love curry around here! Vegetable Curry with chickpeas, Thai sweet potato curry... if you're craving a veg-forward curry you're in the right place.
The low down on key ingredients
- Thai red curry paste: I developed this recipe with the store-bought dream that is Thai red curry paste, which packs all the flavor in one convenient jar. I use Thai Kitchen brand.
- Butternut squash: You'll need one small or ½ large squash, peeled and diced. No shame in buying pre-cut to save the arm workout!
- Full fat canned coconut milk: It was clear in recipe testing that full fat coconut milk from a can really takes it the extra mile when it comes to creamy factor. Thick and rich!
- Red lentils: I love the texture red lentils add and how they melt into the broth. No lentils, no problem. I tested this with a can of drained chickpeas as well-- just be sure to reduce the broth to ½ cup.
- Coconut sugar: I found a bit of sugar essential to round out the flavors and really liven everything up.. Coconut sugar is more authentic but white sugar absolutely works.
- Reduced sodium soy sauce: The umami flavor really kicks this curry up a notch, trust me--don't skip!
- Lime: Similarly to the sugar and soy sauce, lime adds that much-needed acidic pop. I find the flavors flat without it.
Let's make it!
So healing!!
Storage tips
Store cooled leftovers in the refrigerator for up to 4 days.
Freeze fully cooled curry in an air-tight container for up to 3 months. Thaw overnight in the fridge before reheating.
Curry on, good people of the world!
Print
Cozy Butternut Squash Curry with Lentils
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
Creamy, comforting Butternut Squash Curry with lentils! Packed with bright Thai flavors, this is the perfect cozy meatless main. Vegan and gluten free. On the table in 40 minutes!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 tbsp fresh ginger, minced (can sub 1 tsp dried)
- 4 garlic cloves, minced
- 3 tbsp Thai red curry paste
- 4 cups cubed butternut squash (1 small or ½ large)
- 1 (13.5oz) can full fat coconut milk
- 1 cup vegetable broth (I use 1 cup water whisked with 1 tsp Better than Bouillon)
- ½ cup red lentils (or 1 can drained and rinsed chickpeas*)
- 1 tbsp coconut sugar (can sub brown sugar)
- 2 ½ tbsp reduced sodium soy sauce**
- ½ cup frozen peas
- ⅓ cup basil, chopped
- ½ lime, juiced
- 2-3 cups cooked jasmine or basmati rice, handful chopped roasted peanuts, for serving
Instructions
- In a large skillet, warm oil over medium heat. Add onion, ginger and garlic and cook for 5 minutes, stirring often to prevent burning.
- Add curry paste and cook for another minute.
- Add butternut squash, coconut milk, red lentils or chickpeas, broth (only use ½ cup if using chickpeas) and sugar. Stir and bring mixture to a boil. Reduce heat to low and simmer, covered, for 20-25 minutes or until lentils and squash are tender. (I like to start cooking my rice in another pot while curry simmers.)
- Add soy sauce, basil and peas, cooking just until peas are warmed through. Remove from heat and stir in lime juice. Taste and adjust seasoning, adding salt and pepper to taste. Serve with rice and chopped peanuts.
Notes
*Use only ½ cup broth if using chickpeas.
**I've also made this with 2 tbsp soy sauce and 1 tbsp fish sauce, which adds amazing flavor if you have it on hand! Add it with the soy sauce after the lentils cook since salt extends the cooking time.
Instant Pot: Simply add everything except soy sauce, basil, peas and lime juice to a 6 qt. instant pot and cook on manual, high pressure for 5 minutes. Quick release any remaining pressure. Stir in lime juice and season to taste.
Jenny H says
I’m eating this right now and she’s right. The hardest part is cutting the squash! So very tasty. I used chickpeas since I was out of lentils. And the peanuts are a great add for crunch!
Alexis Joseph says
Hooray for chickpeas! Thanks so much for the review, Jenny.