Cape Malay-Inspired Curried Lentil and Butternut Stew

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Hearty lentils and sweet butternut squash meld in a fragrant Cape Malay curry stew, rich with warm spices and coconut milk. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs red lentils, butternut squash, peeled and cubed, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 2 cups butternut squash, peeled and cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, sautéing for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin to the pot. Stir continuously for 1 minute to toast the spices.
4. Step 4: Add 1 cup red lentils and 2 cups peeled, cubed butternut squash to the pot, stirring to coat with the spices.
5. Step 5: Pour in 1 can (14 oz) coconut milk and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 25-30 minutes until lentils are tender and squash is soft.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.