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Butternut Squash, Sweet Potato & Lentil Curry

This curry is warm, lightly spiced with cumin, turmeric, and ginger and chock-full of really satisfying ingredients.  Not to mention it's vegetarian/ vegan friendly...It's perfect for meatless Mondays or any cozy night spent at home.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tbsp coconut oil (or extra virgin olive oil)
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tbsp tomato paste
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 3 small carrots, sliced small
  • 1/2 cup green lentils, rinsed
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 4 cups broth (chicken or vegetable)
  • 3 cups butternut squash, cubed
  • 1 cup sweet potato, cubed
  • 1 apple, peeled, cored & diced
  • 1 1/2 cups baby spinach (or about 1 c frozen, thawed & drained)

For Garnish:

  • Fresh, chopped cilantro
  • lemon or lime wedges
  • red pepper flakes

Instructions

  1. Heat the oil in a large pot over a medium-low flame, then add the onions and saute 3-4 minutes until translucent.  Add the garlic & ginger and saute a minute or so more until fragrant.

  2. Add the tomato paste, curry, cumin, and turmeric and continue to stir about a minute more.

  3. Then add the lentils, salt/pepper, and broth and bring to a boil.  Turn the heat down, put the lid on, and simmer 15 minutes.

  4. Now add the butternut squash, sweet potato, and carrots, put the lid back on and simmer about 15 minutes more until almost fork-tender.  Then add the apples and cook 5 minutes more.  (Add a little more broth or water if needed.)

  5. Season to taste with salt & pepper and stir in the spinach.  Garnish as desired and enjoy.