Butternut Squash and Lentil Curry
Looking for a delicious and healthy homemade dinner recipe? This Butternut Squash and Lentil Curry is a flavorful one-pot meal that’s easy to make and perfect for busy weeknights. You’ll love how simple it is to create a hearty and comforting dish.
Key Ingredients & Substitutions:
- Butternut Squash: You can use pre-cut squash to save time. Sweet potatoes are a good substitute.
- Lentils: Red or green lentils work well here.
- Coconut Milk: Full-fat or light coconut milk will both create a creamy texture.
- Curry Paste: Adjust the amount to your preferred spice level. Use a mild paste for less heat.
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 ½ cups butternut squash, peeled and 1-inch diced
- 1 cup dry red lentils, rinsed
- 2 cups fresh spinach
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
- Cooked rice or naan bread, for serving (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 450-500
- Tools Needed: Large pot or Dutch oven, knife, cutting board.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. This builds a great flavor base for your homemade dinner recipe.
2. Bloom the Curry Paste
Add the red curry paste to the pot and stir constantly for 1-2 minutes. This helps to deepen its flavor. You’ll notice a wonderful aroma filling your kitchen.
3. Simmer the Base
Pour in the diced tomatoes, vegetable broth, and coconut milk. Stir everything together until well combined. Bring the mixture to a gentle simmer.
4. Add Squash and Lentils
Stir in the diced butternut squash and rinsed red lentils. Ensure everything is submerged in the liquid. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the squash is tender and the lentils are cooked through. Check periodically to stir and prevent sticking.
5. Finish with Spinach
Remove the lid and stir in the fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted. Season your curry with salt and black pepper to taste.
6. Serve and Enjoy
Ladle your delicious butternut squash and lentil curry into bowls. Garnish with fresh cilantro if you like, and serve it with cooked rice or warm naan bread for a complete homemade dinner.
Variation Ideas:
- Add a squeeze of fresh lime juice at the end for brightness.
- Stir in some chopped bell peppers or carrots with the squash for extra vegetables.
- Top with roasted cashews or peanuts for added crunch.
Storage Instructions:
Store leftover butternut squash and lentil curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of vegetable broth or water to thin it out if it has thickened too much.
Frequently Asked Questions (FAQ):
- Can you freeze this curry? Yes, this butternut squash and lentil curry freezes well. Store it in an airtight container for up to 3 months.
- What kind of lentils should you use? Red lentils are great because they break down and make the curry creamy. Green or brown lentils will hold their shape more.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
- Can you make it spicier? Absolutely! Add extra curry paste or a pinch of red pepper flakes with the garlic and ginger.
- Do you need to pre-cook the butternut squash? No, the squash cooks directly in the curry liquid.
- Can you make this in a slow cooker? You can adapt this as a slow cooker homemade dinner recipe. Sauté the aromatics first, then combine all ingredients (except spinach) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in spinach at the end.
