Coconut Red Lentil Curry


Why You'll Love It!

This vegan Coconut Red Lentil Curry is ready in about 30 minutes from start to finish! Cooked in a creamy golden coconut milk sauce with butternut squash. Reheats well and you can even make a double batch for freezing leftovers.

What You Need

For this vegan curry you need coconut oil, sweet onion, garlic, ginger, butternut squash, spices, salt, water or broth, canned coconut milk, red lentils, maple syrup and rice.

Most of the hands on time comes from cutting the butternut squash getting all of the ingredients ready.

Step One

Cook down diced onion, garlic, ginger and butternut squash in pot with some coconut oil.

Step Two

Add all of the spices, salt and a little more oil to cook down and soften the butternut squash, about 3-4 minutes here.

Step Three

Reduce the heat to medium and add the water and canned coconut milk. Then rinse the lentils and immediately stir in.

Step Four

Bring the mixture to a simmer, then cover and continue simmering for about 15-20 minutes, until lentils are soft and liquid has been absorbed.

Step Five

Stir in maple syrup (optional), some fresh cilantro if you’d like, serve with your favorite rice, naan bread, or even on it’s own.


This recipe makes a decent batch of about 6-8 servings. Double the batch for leftovers and freeze in an airtight container, up to 6 months.


Allow frozen leftovers to thaw in fridge overnight, and reheat on stovetop over medium heat until warmed through.

Red lentils have a quicker cooking time compared to other lentils so it’s perfect for a weeknight dinner!