Vegan Red Lentil and Squash Curry | Easy One Pot Red Lentil Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and can provide a similar texture.

Soak 1 cup of lentils in water for 20 to 25 minutes, or wash thoroughly if in a rush.

Drain and rinse the lentils, then set aside.

Cut approximately 500 grams of squash into roughly one-inch cubes.

Heat a pan and add 3 tablespoons of oil.

Add 1 cup of finely chopped onion and 1/2 teaspoon of salt; stir fry for 4 to 5 minutes until the onion starts to brown.

Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic; cook for 1 minute.

Add 1/2 cup of tomato puree and mix well.

Add 1 teaspoon of turmeric powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper; cook for another minute.

Add the cubed squash and the soaked lentils to the pan.

Pour in 4 cups of water or unsalted vegetable broth and 1 teaspoon of salt; mix well and bring to a boil.

Cover and cook on low heat for 20 to 25 minutes until the lentils are cooked.

Check the lentils; if they are watery, turn up the heat and continue cooking.

Whisk the lentils with a spatula to break them up slightly for a creamier texture.

Add 1/2 teaspoon of freshly ground black pepper, 1-2 teaspoons of lemon or lime juice, 1/3 cup of finely chopped parsley or cilantro, and 2 tablespoons of olive oil; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary