This Coconut Red Lentil Curry is ready in about 30 minutes from start to finish! Inspired by the Indian Dahl dish. Red lentils have a quicker cooking time compared to other lentils so it’s perfect for a weeknight dinner! Cooked in a creamy golden coconut sauce with butternut squash too. Serve with rice, quinoa or even on it’s own. Reheats well and you can even make a double batch for freezing leftovers.
You can use vegetable broth if you’d like, just start with 1/2 teaspoon salt and go from there when taste testing.
If you don’t have butternut squash, you could sub sweet potato or even carrots.
Recipe adapted from my Vegan Lentil Curry.