Description
Acorn squash and lentil curry is the ultimate comfort meal, combining the nutty sweetness of roasted acorn squash with protein-rich green lentils in a silky, fragrant coconut milk base. This vibrant, plant-based dish warms you from the inside out, making it a wholesome and deeply satisfying choice for busy weeknights or intimate gatherings. Naturally nutritious and simple to prepare in one pot, this curry provides a perfect balance of complex carbohydrates, fiber, and healthy fats for a soul-nourishing dinner that your whole family will love.
Ingredients
1 medium acorn squash (peeled, seeded, and cut into 1-inch cubes)
1 cup dried green lentils (rinsed thoroughly)
1 tbsp coconut oil
1 small onion (finely diced)
2 cloves garlic (minced)
1 tbsp fresh ginger (finely grated)
1 tbsp high-quality 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 sea salt
Instructions
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, ginger, curry powder, turmeric, and cayenne, cooking for 1 minute until fragrant.
Add the cubed acorn squash and the rinsed lentils to the pot, stirring to coat with the spice mixture.
Pour in the vegetable broth and coconut milk, stirring to combine.
Bring the mixture to a gentle simmer, then cover and reduce heat to low.
Cook for 25-30 minutes, or until the squash is tender and the lentils are cooked through but not mushy.
Season with sea salt to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For added texture, garnish with fresh cilantro or a squeeze of lime juice before serving.
If the curry becomes too thick upon reheating, add a splash of vegetable broth to adjust the consistency.