Curling up with a healthy vegetarian squash curry
Sundays in my home are cozy as heck this autumn. Every week, my SO and I do our regular chores — laundry, groceries, recycling — and putter about the house. We drink gobs of coffee and catch up on TV, books, and podcasts. It’s the perfect balance of lazy and productive, noodling about at a slow and easy pace.
We also make our Bulk Cook of the Week every Sunday, simmering sumptuous dishes in big ol’ pots. Our weekly rotation is currently lasagna, stew, chilli, and curry. We like to keep it simple, healthy, cheap, and often veg. Plenty of onion, spice, and often a heaping helping of lentils compose our weekly dinners.
This butternut squash coconut curry from Lazy Cat Kitchen was a delicious blend of sweet, savoury, and spicy. I roasted the butternut squash before mashing it up into the curry, and added lentils for an extra helping of protein. Read on for the recipe!
- one butternut squash
- olive oil
- 1 small red onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 tsp finely grated ginger
- 1 tsp ground cumin
- ½-1 hot red chilli, sliced
- ¼ tsp hot chilli powder
- 1½ tsp garam masala
- 1½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1-2 tsp maple syrup
- a handful of coriander, stalks chopped* + leaves for serving
- 4 cups / 2 cans coconut milk
- ½ tin chopped tomatoes / 1 large tomato (peeled and chopped)
- 2 cups lentils
- Optional: frozen veggies
- about 1¼ tsp fine sea salt
- lime wedges, to serve
Preheat your oven to 390° F. Slice your butternut squash lengthwise, slap it on a baking sheet and drizzle on top with olive oil. Roast for 30 minutes. Once the squash was cooked, I took a rather ungraceful scooping ‘n’ smooshing approach to readying it for the curry.
Dice your onion, grate your ginger, smash your garlic, slice your red chilli, and chop your cilantro. Add a few glugs of olive oil into your pot, and turn your stovetop on to medium high heat. Start cooking your onion, and let them start sweating. Once your onion is turning translucent, add ginger, garlic, red chilli, and chopped cilantro. Be sure to save some cilantro for garnish, because always save for garnish. Stir regularly, making sure your ginger and garlic don’t stick and burn.
Next, time to get spicy! Add ground cumin, chilli powder, garam masala, ground coriander, turmeric, cinnamon, and salt ‘n’ pep. Mix well, and enjoy the fragrant aromas of all these beautiful spices.
The next addition will be your can of tomatoes and ¼ cup of water. Cook for a couple minutes. Next, add your coconut milk and butternut squash (and frozen veggies, if you’re following that option). Mix well. Toss in your lentils, and pop a pot top on to let all the ingredients simmer away. Leave the curry cookin’ and check on the lentils every once in awhile. Once the butternut squash coconut curry is all cooked, serve with brown rice, a cilantro garnish, and garlic naan. Enjoy!