Packed with filling kabocha squash and high protein lentils, this warm, cozy, grounding curry is full of vibrant spices and loaded with intense flavor. Although many curries rely on canned coconut milk to make the dish hearty, the combination of winter squash and lentils is filling enough on its own, so this dish uses regular coconut milk instead. It makes the creamy consistency of this curry just right.
20-Minute Lentil and Kabocha Squash Curry [Vegan, Gluten-Free]
- 2 teaspoons coconut oil
- 1 clove garlic, minced
- 1/2 medium yellow onion, diced
- 2 1/2 cups chopped peeled kabocha squash
- 1 tablespoon minced or grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 tablespoons red curry paste
- 1 3/4 cups unsweetened coconut milk from a carton
- 1 cup sliced snap peas
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 cup cooked lentils
- Cilantro, to garnish
- In a large pan, or in a pot, heat the coconut oil over medium-high heat until it melts. Add the garlic and onion, stirring occasionally for 4 minutes or until the onions begin to soften and become translucent.
- Add the squash, ginger, cumin, turmeric, and curry paste. Reduce heat to medium and stir the squash around, trying to coat it in the spices.
- Add the coconut milk and let the curry cook for 5 minutes. Meanwhile, chop the snap peas and peppers.
- Toss the snap peas and peppers into the pan, stirring to coat. The liquid should be reduced by about half and the squash should be fork-tender.
- Continue cooking for another 5 minutes until all vegetables are soft. Transfer into bowls and garnish with cilantro.