Spiced Lentil and Butternut Squash Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A warming vegetarian curry featuring tender lentils and roasted butternut squash simmered in a fragrant spiced tomato sauce. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 50 minutes, pairs red lentils, butternut squash, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, peeled and cubed butternut squash
• 3 tbsp olive oil
• 1 medium, diced onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 14 oz can canned crushed tomatoes
• 2 1/2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled and cubed butternut squash with 1 tablespoon olive oil and 1/4 teaspoon salt, then spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While squash roasts, heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until soft and translucent.
3. Step 3: Add 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper, toasting spices for 30 seconds.
5. Step 5: Add 1 cup red lentils, 14 ounces canned crushed tomatoes, 2 1/2 cups vegetable broth, 1 teaspoon salt, and bring to a boil.
6. Step 6: Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally until lentils are tender.
7. Step 7: Stir in roasted butternut squash and 1/2 cup coconut milk, warming through for 5 minutes.
8. Step 8: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.