Description
This comforting, plant-based curry combines the buttery sweetness of roasted acorn squash with protein-rich green lentils in a silky, spiced coconut milk sauce. Perfect for busy weeknights, this one-pot meal is nourishing, budget-friendly, and deeply aromatic. The ginger, garlic, and blend of warming spices create a cozy flavor profile that satisfies the whole family. It is an honest, rustic dish that shines even brighter as leftovers the next day, making it an ideal choice for healthy meal prepping.
Ingredients
1 medium acorn squash, peeled and cut into bite-sized cubes
1 cup dried green lentils, rinsed
1 tbsp coconut oil
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp ground turmeric
1 can (14 oz) coconut milk
2 cups vegetable broth
Salt to taste
Fresh cilantro for garnish
Instructions
Heat coconut oil in a large pot over medium heat.
Add the onion and sauté until soft and translucent.
Stir in the garlic, ginger, curry powder, and turmeric, cooking for 1 minute until fragrant.
Add the cubed acorn squash and rinsed lentils to the pot.
Pour in the coconut milk and vegetable broth, ensuring the lentils and squash are submerged.
Bring to a gentle boil, then reduce heat to low and cover.
Simmer for 25-30 minutes, or until the lentils are tender and the squash is soft.
Remove lid and stir, mashing a few pieces of squash if a thicker consistency is desired.
Season with salt to taste and serve warm, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The curry thickens significantly when chilled; add a splash of water or broth when reheating. Serve over basmati rice or with toasted flatbread.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg