Hearty Acorn Squash and Lentil Curry
Indulge in this vibrant, comforting curry that marries the natural sweetness of roasted acorn squash with protein-rich green lentils. Simmered in a velvety coconut milk base and infused with aromatic ginger, garlic, and warm spices, this plant-based dish offers a deeply satisfying and nourishing meal. It is naturally vegan, gluten-free, and incredibly easy to prepare, making it a perfect weeknight dinner that feels like a gourmet experience.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Fusion
- Diet: Vegan
Ingredients
1 medium acorn squash, peeled, seeded, and cut into 1-inch 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
1/4 tsp cayenne pepper
1 can (13.5 oz) full-fat coconut milk
2 cups vegetable broth
1/2 tsp salt
1/4 cup fresh cilantro, chopped
Instructions
Heat coconut oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, ginger, curry powder, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
Add the acorn squash cubes and stir to coat them in the spice mixture.
Pour in the lentils, coconut milk, and vegetable broth.
Bring the mixture to a gentle boil, then reduce heat to low and cover.
Simmer for 25 to 30 minutes, or until the squash is fork-tender and lentils are cooked through.
Adjust salt to taste and garnish with fresh cilantro before serving.
Notes
Ensure the acorn squash cubes are uniform in size to ensure even cooking. If you prefer a thinner consistency, add a splash of extra vegetable broth at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/acorn-squash-and-lentil-curry/