Squash & Red Lentil Curry

Squash & Red Lentil Curry

21 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 21

January 18, 2019
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By: Vanessa Marsden
Delicious! I used garan masala to give it more flavour.
December 30, 2018
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By: dkarb
Very tasty. I decided early on to use an immersion blender and make it like a mulligatawny soup. I added lime juice and puréed and it was delicious. Also used vegetable stock instead of water.
November 11, 2018
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By: Meg
Using other's suggestions as a guide, we increased the curry spice to 3 tsp. For the liquid, we added the coconut milk first, then topped up the liquid with broth until it just covered the veggies. We cut our squash a bit bigger, so we delayed adding the lentils, so they wouldn't be completely mushy. We cooked it uncovered, stirring occasionally, topping up broth as needed, to get a nice thick, rich sauce. It was fantastic! Even my 8 year old, who hates vegetarian and especially hates curry, said it was "nummy" and finished his bowl! Great comfort food on a chilly fall night. Adding this one to regular rotation for sure.
October 27, 2018
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By: MR9851
I did not alter this recipe and it was really good. I poured it over the rice. The whole family enjoyed it. I’d definitely make it again.
February 07, 2018
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By: Sue Bee
Wow! Doing the 1200 cal / day 14 day meal plan... made this the night before because I knew I wouldn’t have time to cook the next day. Tasted it...eh...okay. Well, today I had to eat it and I squeezed the lime on it...wow!! What a flavor boost! Yes...don’t forget the lime! I could eat the whole thing which would greatly defeat the purpose for the meal plan but yum! I added a bit more salt to the recipe but I didn’t change anything else. My house smells amazing and I could eat this everyday!
January 24, 2018
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By: veganish
I read the reviews and made some adjustments and I will definitely make this again. I added about a tablespoon of garam masala and also added about a teaspoon of curry powder. I added about 4 teaspoons of minced ginger (the kind from the tube) and a heaping tablespoon of jarred minced garlic. I used a fresh tomato and only added three cups of vegetable broth. At the end, I only added half a can of regular coconut milk. I ate it as a soup to try it out and forgot to add the lime - it was good but nothing to rave about. Once I squeezed the lime juice in, the flavor was amazing. Don't forget the lime!
January 03, 2018
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By: Jessica Yoskowitz
I checked out the reviews and added twice the amount of curry powder and ginger and was still left with a dinner without a whole lot of pop to it. I added some Greek yogurt to thicken it and added some hot pepper and it became tolerable. Not sure if I’d make this again
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)
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