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.
Cook down diced onion, garlic, ginger and butternut squash in pot with some coconut oil.
Add all of the spices, salt and a little more oil to cook down and soften the butternut squash, about 3-4 minutes here.
Reduce the heat to medium and add the water and canned coconut milk. Then rinse the lentils and immediately stir in.
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.
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.