Butternut Squash Lentil Coconut Curry
There’s something so comforting about a big bowl of curry on a crisp fall night. This butternut squash lentil coconut curry is everything you want in a cozy weeknight dinner: creamy, nourishing, and packed with flavor. It comes together in about 45 minutes and makes the perfect prep-ahead meal for busy weeknights.
This one-pot curry is made with simple, wholesome ingredients: onion, garlic, butternut squash, lentils, coconut milk, bone broth, and warming spices. The lentils give it a hearty, satisfying texture while adding a big boost of fiber and the bone broth brings extra protein. The creamy coconut base ties it all together, creating a velvety, flavorful sauce in every bite.
For a balanced, filling meal, I love serving this curry over brown rice cooked in bone broth for an extra protein boost. A dollop of Greek yogurt on top adds creaminess and even more protein, and a sprinkle of fresh cilantro brightens everything up.
This meal is naturally a bit higher in carbs, but they’re all the good kind of carbs. Lentils, butternut squash, and whole grain brown rice are all complex carbohydrates rich in fiber and nutrients that provide steady energy. If you’re watching your carb intake, you can easily swap the rice for cauliflower rice or pair the lentil curry with steamed veggies instead. But remember, carbs aren’t the enemy. High-fiber carbs like these support energy, digestion, and overall health.
This butternut squash lentil coconut curry is also ideal for meal prep. It keeps well and tastes even better the next day as the flavors deepen. I hope you enjoy this recipe!
Butternut Squash Lentil Coconut Curry
Ingredients
- 1 cup dry brown rice
- 4 cups chicken bone broth, divided (sub veggie broth for vegan)
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 cup butternut squash, diced
- 1 tbsp garlic, minced
- 1 tbsp curry powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 cup dry lentils
- 1 can light coconut milk (15 oz)
- 1/2 cup plain Greek yogurt
- 1 cup cilantro, chopped
Instructions
- Cook 1 cup rice with 2 cups bone broth using preferred method (stovetop or rice cooker).
- Meanwhile, heat olive oil in a large saute pan over medium heat.
- Add onion and cook for 1-2 minutes while stirring. Add butternut squash and cook for about 3 more minutes, stirring.
- Add garlic and spices and stir to evenly distribute.
- Rinse lentils and add to the pan.
- Add remaining 2 cups bone broth and coconut milk and stir to combine.
- Cover and bring the mixture to a boil over high heat. Once boiling, turn the heat down to medium-low and cook for about 25-30 minutes or until lentils are tender and most of the liquid has been absorbed. Stir occasionally while cooking.
- Once the rice and lentils are fully cooked, serve and top with a dollop of Greek yogurt and cilantro.
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Butternut Squash Lentil Coconut Curry Nutrition Facts
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