Roasted squash and savory cremini mushrooms sit atop a bed of soft, flavorful green lentils. This healthy curry is spicy, comforting, filling, and best of all, it's easy to throw together on busy days.

Butternut Squash and Green Lentil Curry [Vegan]

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For the Roasted Squash:

  • 1 butternut squash, peeled and cubed
  • 1/8 cup olive oil
  • 2 teaspoon Madras curry powder
  • 1/2 teaspoon garam masala
  • A pinch of red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 8 ounces Cremini mushrooms, cut into quarters

For the Green Lentil Curry:

  • 1 1-pound bag green lentils
  • Water, as needed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Madras curry powder
  • 1 teaspoon garam masala
  • 1 onion, chopped
  • 4-5 cloves peeled, chopped garlic
  • 1 6-ounce can no salt added tomato paste


  1. Heat the oven to 400°F. Peel the squash, cut it in half and scoop out the seeds. Chop the squash into bite-size cubes. Dump them into a big bowl with the rest of the roasted squash ingredients, except for the mushrooms. Mix well to coat all the squash and arrange the pieces in a single layer on a baking tray. Pop them into the oven for about 30 minutes.
  2. While the squash roasts, cook up the lentils. Dump the lentils into a cooking pot, add enough water to cover them, and bring them to a boil. Let them boil for about 2 minutes, then turn them down to a simmer. Put a lid on the pot so it's mostly but not totally covered, and let them cook for about 20 minutes. Stir occasionally and add more water if they look dry. Turn down the heat as needed.
  3. At this point get the squash out of the oven and turn the pieces as needed. Add the mushrooms and stir. Pop them back into the oven for another 15-20 minutes.
  4. All that's left to do is curry the lentils. Get out a large saucepan and add the tablespoon of oil and all the spices listed. Turn the heat to medium-low and let the spices bloom for a minute or so. Add the onion, raise the heat to medium, and saute for about 2-3 minutes. Add the garlic and saute another minute or so. Add a splash of water to the pan if things are looking dry.
  5. Stir in the cooked lentils and the can of tomato paste. Let the curry simmer for at least 5 minutes, or until the squash is done. Serve the green lentil curry topped with the squash and mushrooms.


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