Red Lentil Squash Curry

This is one of our harvest favourites. Get cozy and enjoy!


1 large butternut squash, peeled and cut into 1" cubes
2 tbsp butter/ghee/oil
2 tsp ground cumin
1 tsp ground coriander
1 medium onion, finely diced
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1 red chili pepper, minced*
1 jalapeno, minced*
1 tsp turmeric
5 Roma tomatoes, seeded and roughly chopped (or approx. 1 cup canned crushed tomatoes)
1 t spsalt
3.5 cup water
1.5 cups lentils, rinsed thoroughly
1 can full fat coconut milk
Juice of half a lime
Cilantro to garnish
*Remove seeds and pith if you want less heat

    Step 1

    In a large, heavy bottomed pot, heat butter or oil over medium heat.Add cumin and coriander and toast for 30 seconds, until slightly browned and fragrant.

    Step 2

    Add onion to pot and cook until translucent and beginning to soften, stirring frequently.

    Step 3

    Add crushed garlic, ginger, chilis, and turmeric to pot. Cook for 2-3 minutes, stirring often. Lower heat if onions begin to brown.

    Step 4

    Add chopped tomatoes and salt. Lower heat to medium low, and cook until tomatoes have softened and broken down into a thick sauce

    Step 5

    Add squash and water to pot. Turn up heat to high, and bring to a boil. Then cover with lid and reduce heat to medium low. Allow to simmer for 8 minutes, stirring occasionally.

    Step 6

    Stir in lentils and reduce heat to low. Cook, covered, for 25-30 minutes, stirring occasionally, or until lentils are no longer firm.

    Step 7

    Stir in coconut milk and lime juice, then simmer for 2-3 minutes until heated through. Add more salt to taste.

    Step 8

    Allow to rest for 20-30 minutes before serving. It will thicken as it sits. Serve with rice or naan, and garnish with roughly chopped cilantro.