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Roasted butternut squash and lentils in a bowl.
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Roasted Squash and Lentil Curry

Full of flavour, filling and healthy.  This Roasted Squash & Lentil Curry is a warming and delicious dish that will just make you feel great about comfort food without the guilt.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: lentils, vegeterian
Servings: 4 servings
Calories: 583kcal
Author: Julia Pinney

Ingredients

  • 1/2 Butternut Squash cut into 1 inch pieces
  • 3 cup lentils cooked
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried chili flakes
  • 2 teaspoons ground coriander divided
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • Pinch salt
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon brown sugar
  • 2 Tablespoons olive oil divided
  • 2 cups vegetable stock
  • Small bunch of fresh coriander roughly chopped

Instructions

  • Preheat your oven to 375 degrees f/190 degrees c. Place the diced squash in a baking dish and drizzle over 1 tablespoon of olive oil, turmeric and 1 teaspoon of the ground coriander. Stir to coat completely. Roast for approximately 30 minutes, turning half way through cooking. Remove from oven and set aside.
  • In a large skillet, heat the other tablespoon of olive oil and add the garlic. Cook over a high heat for about a minute. Add the onions and stir well. Continue cooking over a high heat for about 2 minutes until the onions start to brown. Reduce heat to medium and continue to cook the onions until they are soft, about 5 minutes.
  • Add the chili flakes, ground coriander and Garam masala. Stir well to infuse the flavours. Add the lentils, balsamic vinegar and brown sugar. Stir really well to combine the flavours.
  • Pour in the vegetable stock and the roasted squash. Stir, reduce heat to low and allow to cook for a further 15 minutes, until most of the stock has evaporated and the squash is cooked through.
  • Remove from heat, garnish with fresh coriander and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

As roasting times vary from oven to oven, check your squash as it is cooking so it doesn't go too soft.  Otherwise, when you stir it into the lentils it will most likely become mashed squash.  You want it cooked but still holding its form.
Nutrition Facts
Roasted Squash and Lentil Curry
Amount Per Serving (1 serving)
Calories 583 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 490mg21%
Potassium 1784mg51%
Carbohydrates 98g33%
Fiber 47g196%
Sugar 11g12%
Protein 34g68%
Vitamin A 10347IU207%
Vitamin C 29mg35%
Calcium 147mg15%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.