Butternut Squash Lentil Curry

By GuidingVegan

Ingredients

• 1 cup dry brown lentils
• 1 large butternut squash, peeled and cubed (1 inch pieces)
• 1 large yellow onion, diced
• 1 tbs coconut oil
• 1 cup vegetable broth
• 1 1/2 tbs red curry paste
• 2 tsp of curry powder
• 1/2 tsp tumeric
• 1 tsp salt
• 1/2 tsp cayenne pepper
• dash of cinnamon
• dash of pepper
• 1/3 cup full fat coconut milk

Details

Servings 4
Adapted from dishingupthedirt.com

Preparation

Step 1

Preheat the oven to 400. Place the squash cubes on an oiled baking sheet and drizzle with a little oil salt and pepper. Roasted for about 20 minutes. Or until fork tender. Remove from oven.

Cook the lentils in a large pot of boiling water for about 20 minutes (or until tender). Drain and set aside.

In a large skillet over medium heat saute’ the onion in the coconut oil. Cook for about 5 minutes. Add the cooked squash and vegetable broth. Let the mixture simmer for about 8-10 minutes. Reduce heat. With an immersion blender blend everything together. (you can also use a blender for this).

Add curry paste, curry powder, tumeric, cinnamon, salt, and coconut milk to the pan. Mix well to combine. Add cooked lentils.

Serve over some cooked brown rice.