Serves 6
75 min
Kabocha Squash Lentil Curry
Recipe GLPR9bb19fc0ba6310
A creamy, aromatic curry blending roasted kabocha squash, tender brown lentils, and warm spices. The squash is pureed into a velvety base infused with curry paste, turmeric, and coconut milk, then simmered with cooked lentils and diced tomatoes. Served over rice and topped with cool Greek yogurt for a comforting vegetarian main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups Brown lentils, dried
1 tablespoon Butter
1 Yellow onion, large, roughly chopped
4½ cups Kabocha squash, peeled and cubed
1½ cups Vegetable broth
1½ tablespoon Massaman red curry paste
2 teaspoons Curry powder
½ teaspoon Turmeric powder
½ teaspoon Cayenne pepper
1 teaspoon Salt
½ cup Coconut milk
2 Tomatoes, large, diced (optional)
Greek yogurt for serving
Cooked rice for serving
Directions
Rinse the brown lentils under cold water and place them in a large pot. Cover with enough boiling water to submerge completely. Bring to a boil and reduce heat to medium. Simmer for 20 to 30 minutes, until the lentils are tender but not falling apart. Drain thoroughly in a colander and set aside. (This can be done ahead and stored in the refrigerator.)
Heat the butter in a large nonstick skillet over medium heat. Add the chopped yellow onion and sauté for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add the peeled and cubed kabocha squash to the skillet. Pour in the vegetable broth, stirring to combine. Cover the skillet and simmer for 10 minutes, or until the squash is fork-tender and easily pierced.
Carefully transfer the entire mixture, including all liquid, to a blender or food processor. Puree until the mixture is completely smooth and creamy. Return the puree to the skillet over medium heat.
Add the Massaman red curry paste, curry powder, turmeric, salt, and cayenne pepper to the squash puree. Stir or whisk vigorously until all spices are fully incorporated and the mixture is smooth. Pour in the coconut milk and continue stirring until the sauce is creamy and uniform.
Fold in the cooked lentils and diced tomatoes (if using). Bring the curry to a gentle simmer over medium heat. Cook, stirring occasionally, for 10 to 20 minutes, allowing the flavors to meld and the curry to reach your desired consistency.
Ladle the curry over cooked rice in serving bowls. Top each portion with a generous dollop of Greek yogurt and serve warm.
