Indian Butternut Squash Lentil Curry

Indian Butternut Squash Lentil Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.6
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 266.4 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 20.2 g
  • Protein: 15.4 g

View full nutritional breakdown of Indian Butternut Squash Lentil Curry calories by ingredient
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Submitted by: VALKYRIA-

Number of Servings: 6


    Butternut Squash, 3 cups, cubed
    Onions, raw, 1.5 cup, chopped
    Garlic, 3 clove
    Ginger Root, 1/2 square inch diced
    Curry powder, 2 tbsp
    1/2 tsp turmeric
    Pepper, red or cayenne, 1 tsp
    1/4 tsp cardamom
    1/2 tsp cinnamon

    Coconut Milk thai kitchen 5.5 oz
    Better Than Bouillon - Chicken, reduced sodium, 1 tsp
    lentils, great value dried, 2 cup (or any beans you want)
    Extra Virgin Olive Oil, 1.5 tbsp
    Salt, .5 tsp
    Cilantro 4 tbsp

    1 tsp tamarind concentrate or 1 tbsp tamarind chutney (adds flavor to the curry sauce)


Simmer the lentils int water til soft. In a large pan, cook the onion, squash cubes, garlic, and spices in the olive oil. add 1 cup stock or water+bouillon and let simmer, covered, til tender. Add the coconut milk and cilantro. Blend the squash in a blender or food processor til smooth, and mix together with lentils. Serve over rice.

Serving Size: makes 6 servings


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Member Ratings For This Recipe

  • Used frozen butternut squash purée in place of fresh squash chunks --- saved steps. Also added spices: 1 tsp ground turmeric, 1 tsp ground cumin, 1/4 tsp ground cloves. Garnished with fresh, chopped green onion, peanuts, and raisins. Chutney would be a good condiment. - 8/12/15

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  • wonderfully incredible! - 6/23/13

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