Butternut Squash Lentil Coconut Curry
This cozy butternut squash lentil coconut curry is creamy, high in fiber, and packed with flavor. Perfect for easy fall dinners or meal prep.
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.
Video
Notes
The lentils will keep in the fridge for about 3-4 days, however cooked rice should be eaten within 2 days to reduce risk of foodborne illness.