Butternut Squash Curry

Tender red lentils simmered with roasted butternut squash in a creamy coconut milk sauce!

This butternut squash and chickpea curry is quick and easy to make, yet bursting with flavor and filled with healthy veggies and plant-based protein.

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Cut butternut squash into cubes and roast on a baking sheet.

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Sauté onion, garlic, ginger and spices.

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Add red lentils, chickpeas, tomatoes & broth.

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Stir in the coconut milk.

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Add baby spinach and let it wilt.

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Add the roasted butternut squash to the pot with the curry and stir well.

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Butternut Squash Curry

8 people

Type

Indian, Vegan

Time

yields

40 minutes

Level

Beginner