Description
Creamy, comforting Butternut Squash Curry with lentils! Packed with bright Thai flavors, this is the perfect cozy meatless main. Vegan and gluten free.
Ingredients
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- 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 1/2 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)
- 1/2 cup red lentils (or 1 can drained and rinsed chickpeas*)
- 1 tbsp coconut sugar (can sub brown sugar)
- 2 1/2 tbsp reduced sodium soy sauce**
- 1/2 cup frozen peas
- 1/3 cup basil, chopped
- 1/2 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 1/2 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 1/2 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.