I am in love with kabocha squash. Did I tell you that already?
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This curry is absolutely divine and so easy to make. It’s the best vegan curry that is so creamy without feeling so heavy.
Sarah
It might have something to do with the fact that it’s the most readily available vegetable in the Philippines that comes closest to resembling a sweet potato and a pumpkin. And when I think of sweet potatoes and pumpkins, I think of dreams coming true.
Honestly, I am kind of shy about sharing this recipe.
Yellowy squash lentil curry is not, um, pretty, really.
But here’s the thing – it’s divine. And easy. And healthy! I couldn’t NOT give it to you. That would be like lying considering that this is what I’ve been eating for the last one thousand days. It’s so, so good. Indian-inspired comfort food with a little bit of spicy and a lot of creamy.
First, cut and peel your squash. This is how I do it. Secondly, cook your lentils. You can totally do this ahead of time and store them in the fridge.
Simmer your squash with a roughly chopped onion in vegetable broth and get intoxicated from the cozy smell.
Run through the blender and return to the pan. Hello gorgeous, creamy, and smooth.
Add the spices, curry paste, coconut milk and the lentils and let it all get comfy in the pan for a little bit. Time = flavor.
After all that to-do about the lentils not being very pretty, it turns out that my favorite pictures of this dish were the ones with no extra props or garnishes.
Just regular squash lentil curry.
Go figure.
Sometimes I add tomatoes and rice to the pan because sometimes things are better when they’re all mixed together.
Good grief, I just love this stuff.
And hi, I’m from Minnesota and I say things like good grief.
UPDATE. For all my blended stuff these days, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.
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Kabocha Squash Lentil Curry
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
I love this Kabocha Squash Lentil Curry! A creamy and healthy way to serve your favorite curry. Super easy and incredibly tasty!
Ingredients
- 2 cups dry brown lentils
- 4–5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash)
- 1 large yellow onion, roughly chopped
- 1 tablespoon butter
- 1 ½ cups vegetable broth
- 1 1/2 tablespoon Massaman red curry paste
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- dash of cinnamon (optional)
- ½ cup coconut milk
- 2 large tomatoes, diced (optional)
- Greek yogurt and rice for serving
Instructions
- Cook the lentils in a large pot of boiling water for 20-30 minutes. When lentils are tender, drain excess water and set aside. If making ahead, store in the refrigerator until ready to use.
- In a nonstick skillet over medium heat, saute onion in 1 tablespoon butter. Add squash and vegetable broth. Let simmer, covered, for 10 minutes or until squash is softened. Transfer the entire mixture to a blender or food processor and puree until smooth. Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk. Stir or whisk until smooth and creamy.
- Add cooked lentils and tomatoes. Let simmer together for 10-20 minutes and serve over rice, topped with Greek yogurt.
Notes
Makes about six 1 cup servings.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Cuisine: Indian-Inspired
Keywords: squash lentil curry, lentil curry, squash curry
Disclaimer: this post contains affiliate links.
This is one of the first recipes that I made from your site and I love it! Quick question about the nutritional information as now have to watch my carb intake: is rice included?
We eat this regularly. Kabocha squash is a favorite of mine. I started adding cauliflower to this dish. It works very well. I will be making it for vegan friends this week. I am confident they will love it like my family does. Thanks for such a simple, nutritious, delicious recipe.
Loved this recipe. We just discovered Kabocha squash this year and its a perfect compliment to the lentils. We made with rice and a little vegan sour cream on top. Excellent! Thanks for offering a simple, easy recipe that tastes Fantastic!
This curry is absolutely divine and so easy to make. It’s the best vegan curry that is so creamy without feeling so heavy.
So glad you enjoyed this, Sarah! 😊
Very creamy as promised! Thought this would be ThaI flavored so served on Jasmine rice. Actually tasted more Indian so next time I‘ll use basmati. Liked that the coconut was so subtle. Used one Kabota squash to 3/4 cup uncooked lentils and added tomato. Cilantro garnish tomorrow night as this made lots!
Glad to hear you enjoyed this, Darma! 😊
I’ve never posted a comment on a recipe’s comment section before but this was exceptional. Never made a lentil curry but this was so easy and absolutely amazing. Will be making bulk of this in the future. Tasty, nutritious and so cheap to make!
I don’t usually comment on blogs but I just had to for this recipe. It’s absolutely delicious! Thanks for sharing!
This was delicious! I split the batch in half and used the cayenne and curry paste in one half and only a tiny bit of curry paste in the non spicy batch for my kids. My 5 year old ate every last bite and loved it! I did add a bit more curry powder than it called for and next time I would add a little extra broth as I would like it less thick.
Give us an update for instant pot! 😉
I see that I am 5 years late here but WOW! This is creamy, spicy, salty, tangy, warm, comforting, delicious…..oh my gosh! You are wonderful and talented and I appreciate your posts, new and old. Thinking of you and your husband over this difficult holiday season. Your readers all have your back!
I added some chopped potato and it as like yummy stew…great recipe for instantpot
Where do you find kabocha squash? I’ve never seen that red variety even n posh supermarkets, I’d have remembered it…heck, I’d have purchased it then looked for recipes! I I saw a green version that I THINK might have been lumped in with a bunch of different types of winter squash once, it was the only one without a label & not knowing what kind it was meant no way to find a recipe. I live between Baltimore MD & Washington D.C. You’d think I’d have seen it somewhere in an area this diverse
. If I see a new thing thing have to try it. Here’s the thing: I’m unwell. Your recipes are fast & as far as I’ve seen, simple, which is about the only way I can cook even once a week. So…if I can’t find kabocha, any idea if butternut or either yellow or green acorn squash will work? Or should I put canned pumpkin & sweet potatoes together? I also don’t have a car so can’t get very far unless public transport goes there. HELP? This looks so good…
Thanks!
Butternut squash will definitely work – I’d go with that!
This curry is AMAZING! Making it again for 3rd time this past 1 1/2 weeks! Even the kids love it!
Awesome, Karen! Thanks for the comment. 🙂
AMAZING! Perfect for our meatless Monday and any day, frankly. So excited I stumbled on your blog!
Awesome! Enjoy, Lorie!
I think it looks delicious! I’d much prefer staring at a meal I would easily make and enjoy than something that looks pretty but is something I wouldn’t make at home. What I’m trying to say is, it don’t matter none if it’s pretty or not, I bet it tastes fantastic!
Sure does! Hope you try it out! 🙂
Very tasty recipe and good as take over, thanks for sharing… Btw, I have tried several of your recipes and so far all of them have been a great success in my family
Thank you so much! I really appreciate that Raquel.