Butternut Squash and Lentil Curry with Coriander and Cumin

This butternut squash and lentil curry is a hearty and flavorful dish that's perfect for a cold winter night. The squash adds a touch of sweetness, while the lentils provide a boost of protein. The curry is spiced with coriander, cumin, and turmeric, which give it a warm and inviting flavor.

I first tasted this curry at a restaurant in London. I was immediately impressed by its rich flavor and creamy texture. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making it ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 cup brown lentils, rinsed
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 (15-ounce) can coconut milk

Instructions

1. In a large pot or Dutch oven, heat a little olive oil over medium heat.
2. Add the onion and sauté until softened, about 5 minutes.
3. Add the garlic, ginger, coriander, cumin, and turmeric and cook for 1 minute more.
4. Add the butternut squash and lentils and stir to coat with the spices.
5. Add the coconut milk and 2 cups of water.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Transfer to a blender and blend until smooth.
8. Pour the blended mixture back into the pot and heat through.

Why It Works

• The combination of butternut squash and lentils makes for a hearty and filling meal.
• The spices add a warm and inviting flavor to the curry.
• The coconut milk makes the curry creamy and rich.
• The curry is easy to make and can be tailored to your own taste preferences.