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Creamy Butternut Squash & Lentil Curry with Greens

Creamy Butternut Squash & Lentil Curry with Greens

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This cozy plant-powered curry features butternut squash, lentils, and leafy greens simmered in a creamy coconut broth with warming spices. It's full of fiber, plant protein, and antioxidants—perfect for cortisol support and gut health.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Equipment

  • large post
  • cutting board
  • knife
  • spoon
  • measuring cups and spoons

Ingredients

  • 1 tbsp coconut oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh grated ginger
  • 1 tbsp curry powder
  • 2 cups cubed butternut squash
  • 1/2 cup green or red lentils rinsed
  • 1 can 13.5 oz full-fat coconut milk
  • 1 1/2 cups vegetable or chicken broth
  • 2 cups spinach or chopped kale
  • Sea salt to taste
  • squeeze of lime optional

Instructions

  • In a large pot, heat coconut oil. Sauté onion, garlic, and ginger for 3–4 minutes.
  • Stir in curry powder and toast for 30 seconds.
  • Add squash, lentils, coconut milk, and broth. Bring to a boil, then simmer 20–25 minutes, until lentils and squash are tender.
  • Stir in greens and cook until wilted. Season to taste and serve.
  • Garnish with lime juice if desired.

Video

Notes

Nutritional Information per serving (My Fitness Pal):
Calories: 378
Fat: 31g
Carbohydrates: 24 g
Protein: 7 g
Course: dinner, Lunch, Main Course
Cuisine: Indian
Keyword: anti-inflammatory coconut curry, butternut squash lentil curry, cortisol balancing vegetarian recipe, dairy-free fall curry, plant-based curry meal
Servings: 4
Calories: 378kcal