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Kabocha Squash Lentil Curry

Name: Kabocha Squash Lentil Curry
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
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

Prep 30m

Cook 45m

Total 1h 15m

This Kabocha Squash Lentil Curry is a comforting and flavorful dish that combines tender brown lentils with the sweet, earthy flavor of kabocha squash. Simmered in a fragrant curry broth with coconut milk and warming spices, this hearty vegetarian dish is perfect served over rice with a dollop of Greek yogurt.

Squash Lentil Curry

Lentil Curry

Squash Curry

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Kabocha Squash Lentil Curry

Ingredients

Steps

Nutrition Facts

Notes

Kabocha Squash Lentil Curry

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts