Thinking of making a soup or stew to get you through these cold winter days? Why not a luscious fresh vegetable curry?
Butternut squash is the star of this luscious curry which is flavored with onions, bell peppers, fresh tomatoes, garlic, ginger, curry and garam masala. Red lentils and coconut milk keep it thick and creamy. A splash of fresh lime and a sprinkling of cilantro keep this hearty curry light and bright.
Lots of fresh flavors go in to the making of this curry. It’s pretty versatile, though. A little more of this or that will have your bowl of curry tasting exactly how you like it!
I love the chunks of butternut squash in this dish. It cooks pretty quickly. Ready in about a half an hour. But it’s so substantial, and tastes like you’ve been working on it all day! (And the leftovers are even better)!
This is pretty hearty on its own. But I love to serve it with a scoop of cilantro rice or a piece of warm flatbread.
I love every element of this vegetable curry. I hope you do, too. But here are some ways you can MAKE IT YOUR OWN:
- Use chunks of sugar pumpkin, kabocha squash, acorn squash, delicata squash, or sweet potatoes. Or how about carrots?
- I used red lentils. But you should use your favorite lentil or what you have on hand. Maybe that’s green, yellow, black or French?
- Add more or less garlic, onion and ginger to suit your tastes.
- Use vegetable stock in place of water for more intense flavor.
- I used a combination of curry powder and garam masala. Use one or the other or more or less of each.
- 2 Tablespoons of vegetable oil
- 1 large onion, small dice (about 1½ cups)
- 2 cloves of garlic, minced
- 4 teaspoons of ginger paste (I used Gourmet Garden)
- 3 teaspoons of curry powder
- 1 teaspoon of garam masala
- 1½ pounds of cubed butternut squash
- 1 yellow bell pepper, diced
- 1 cup of red lentils
- 1½ cups of seeded, chopped roma tomatoes
- 1 teaspoon of salt
- 4 cups of water
- 1 14 ounce can of coconut milk
- lime wedges (about 2 limes)
- chopped fresh cilantro for garnish
- In a large pot or dutch oven, heat the oil over medium high heat.
- Add the onions, bell peppers, garlic, ginger paste, curry powder and garam masala.
- Cook, stirring often, until the onions and peppers are starting to soften, about 3-4 minutes.
- Add the squash, lentils, tomatoes, and salt.
- Cook, stirring for another minute or two.
- Add the water, cover, and bring to a boil over high heat.
- Reduce the heat to a simmer and cook covered, stirring occasionally until the squash is tender and the lentils are mostly broken down, about 25-30 minutes.
- Stir in the coconut milk and simmer until heated through about another minute or two.
- Pour into serving bowls, and garnish with chopped cilantro and a squeeze of lime juice.
- Serve with rice or naan if desire.