Roasted Butternut Squash Curry with Lentils

Name: Roasted Butternut Squash Curry with Lentils
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 1 medium butternut squash, (cut in half lengthwise and seeded (see note 1)); 1 tablespoon grapeseed oil (or cooking oil of choice); Salt and pepper; 1 (13.66-ounce) can coconut milk ((see note 2)); 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; ½ teaspoon ground fenugreek; ½ teaspoon ground cinnamon; ½ teaspoon cayenne pepper (or to taste (optional)); 1 tablespoon lime juice; 1 cup dry lentils; Salt; 2 tablespoons grapeseed oil (or cooking oil of choice); 1 medium shallot, (sliced); 1- inch piece ginger, (grated); 2 cups thinly sliced Brussels sprouts ((about 12)); 2 cups cooked brown basmati rice; Fresh mint; Cilantro

Instructions

Prep:15minCook:1h

Roasted butternut squash blends into a silky, spiced curry sauce in this hearty vegan dinner. Served with protein-rich lentils, tender Brussels sprouts, and a splash of lime, this cozy recipe brings together texture, flavor, and plant-powered nourishment in every bite.

Updated at: Fri, 06 Mar 2026 00:41:57 GMT