Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



20-Minute Lentil and Kabocha Squash Curry [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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]



Cook Time



  • 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


  1. 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.
  2. 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.
  3. Add the coconut milk and let the curry cook for 5 minutes. Meanwhile, chop the snap peas and peppers.
  4. 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.
  5. Continue cooking for another 5 minutes until all vegetables are soft. Transfer into bowls and garnish with cilantro.





Healthy plant-based recipes to fuel your inner athlete! Angela Simpson is an avid foodie, runner, Culinary Nutrition Expert and blogger at eat-spin-run-repeat.com. By sharing healthy recipes, heart-pumping workouts and goal setting tips, her mission is to inspire others to live their lives to the fullest. When she's not creating new recipes in her kitchen, you'll find Angela out for a run or exploring Vancouver, the city she's now proud to call home.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “20-Minute Lentil and Kabocha Squash Curry [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×