Squash & Red Lentil Curry

Squash & Red Lentil Curry

14 Reviews
From: EatingWell Magazine, September/October 2015

This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.

Ingredients 5 servings

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Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons canola oil
  • 1½ cups diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder or garam masala
  • 1 20-ounce package cubed peeled butternut squash (see Tip)
  • 1 cup red lentils
  • 1 cup chopped fresh tomato or one 15-ounce can diced tomatoes, drained
  • 1½ teaspoons salt
  • 4 cups water
  • 1 14-ounce can lite coconut milk
  • 5 lime wedges
  • Chopped fresh cilantro for garnish


  • Active

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
  2. Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.
  • Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of ½-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 326 calories; 12 g fat(5 g sat); 13 g fiber; 46 g carbohydrates; 14 g protein; 248 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 12,371 IU vitamin A; 38 mg vitamin C; 107 mg calcium; 5 mg iron; 735 mg sodium; 996 mg potassium
  • Nutrition Bonus: Vitamin A (247% daily value), Vitamin C (63% dv), Folate (62% dv), Iron (28% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, ½ lean meat, 2 fat

Reviews 14

December 06, 2017
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By: Haley R
My husband and I loved this dish! I did however alter it quite a bit according to other reviews--I used vegetable stock (low sodium) instead of water, since it sounded like the originally recipe is a bit watery/bland, and I also over seasoned a ton. I doubled the salt and curry powder, as well is added 4 extra oz. of butternut (simply because they only came in 12oz. packages). The end result was phenomenal and we feasted on the pot for a week! Enjoy :)
November 21, 2017
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By: Bryon Karren
Extremely good. I only used about 1/2 the liquid with no issues. I also gave it a strong simmer uncovered for 5 or 6 minutes after the coconut milk. Be aware this is canned coconut milk, not the drinkable stuff in cartons, so much thicker. I got a very nice thick consistency. Adjust the seasonings to your liking, I added cayenne pepper and turmeric to my gara masala. Also don't skip the cilantro and lime, and add other Asian style fresh herbs you might have on hand. (Mint, basil)
November 16, 2017
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By: Donna Greco
Following the 1200 calorie diet plan to the letter . Everything great so far till this . Not to my liking at all .. very thin broth .. not satisfying nor filling for me ..
August 29, 2017
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By: kkinnison
I made as is. The coconut milk smothers the spices. I had to double the salt and curry before it was acceptable. Thickness was fine.
June 26, 2016
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By: EatingWell User
Great BUT... This is great, definitely one of the better curries I've made, BUT you'll have to boil off about 30% of the liquid after the last step in this recipe. Budget an extra 20 min to evaporate the excess water. I would say cut the water in half, but unfortunately, I think its required in earlier steps in order to submerge all of the ingredients. Pros: Comforting, savory Cons: Too much liquid
November 11, 2015
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By: EatingWell User
make this! This turned out amazing! Made as written, super warm, filling, Fall dish. I served it over brown rice; the lime & cilantro makes it. Pros: big batch, warm, healthy, filling
November 10, 2015
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By: EatingWell User
Use less coconut milk I'd recommend using only half a can of full fat coconut milk to balance the flavors and prevent it from becoming too coconut milky. Pros: Healthy and delicious Cons: Makes a huge batch
November 09, 2015
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By: EatingWell User
Easy and delicious Made exactly as recipe calls for, fresh tomatoes, served as a first course and received rave reviews! Pros: Filling, crowd pleaser, meal in a bowl
November 03, 2015
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By: EatingWell User
Wonderful and filling The only thing I changed was doubling the amount of the spices. Delicious, think and filling. This will be a winter standby for me. Pros: Filling, delicious and easy
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