My roasted butternut squash and green lentil curry is super filling, super flavorful, super nutritious…pretty much just super. Comfort food with a frisky Indian kick. Made vegan and gluten free with whole ingredients.
Spicy Indian flavors. Super filling. Way healthy. Comfort food vibe. Colorful. A way to use up an extra butternut squash I had just chillin out in my cupboard. This was what I wanted out of last Thursday’s dinner.
I’m happy to let you know I got all that happening, and then some.
On a side note, you’ll have to excuse me. I’m distracted. By hunger. I just got done stacking literally a ton of wood, and I mean literally the old fashioned way, when it meant literally.
What I need is this roasted butternut squash and green lentil curry. Stat. But I’m out of lentils. I know I know, what am I doing being out of lentils?? But I am. Looks like it’s gonna be a round of my Life Changing Vegan Cheese Sauce stirred into some brown rice and broccoli, and that’s pretty darn great too.
But back to this fabulous curry, which if I had three wishes right now one of them would be for a bowl of. The squash roasts up in a little curry, throw some mushrooms in there to balance the squash sweetness and also because mushrooms. I love mushrooms. While that’s happening, cook up some spicy, curry-riffic green lentils.
Bowl. Lentils. Roasted squash and saaaavory cremini mushrooms. Top with stuff. Eat!!!
My stuff was green onion tops and roasted squash seeds, but your stuff can be different. Nuts of any kind, seeds, cilantro, a little lime, even a handful of dried cranberries would be good stuff. And cranberries are festive, so extra points for them.
I always use green lentils because my local store sells them. No red lentils are to be had in Clearfield PA.
There are many joys to rural life, almost too many for me to count. One of the small prices I pay is there are two grocery stores in my town, and the one I mostly go to stocks green lentils only. The other one I’m not even sure carries lentils of any color. I know, that’s what Amazon’s for. Still, I prefer to buy groceries by actually putting them into a physical shopping cart when I can, so…green lentils.
They’re just as good as red lentils, they’re just green. The color isn’t as striking, but the roasted butternut squash makes up for that I think.
While I’m thinking about lentils…they’re where the comfort comes from in this dish. I know, fancy cheffy types cook lentils al dente, but I’m not into that. I love lentils as long as they’re cooked until they’re creamy. Al dente lentils are totally not comforting. If you’re like me and terrified of being exposed to al dente lentils, no worries. This recipe is about creamy, happy, soft-blanket-and-slippers lentils. These lentils are not challenging, you have my word.
So I ran all this past the recipe analyzer at caloriecount.about.com, and in its wisdom it tells me each serving has 105% of a day’s fiber. Wow! And there’s tons of protein, potassium, vitamins, a little fat to keep your coat shiny. It’s all happening. And it’s soooo filling (thanks lentils!). And delicious. Make it. Your taste buds will thank you, and your bod will too. Vitamins, especially B vitamins in the squash, fiber…ok, all the stuff I was just talking about help me feel good physically and mentally.
And if you’re in one of those phases where you’re paying extra attention to what you eat, maybe trying to lose some weight or keep it in a good place, this curry rocks. I’m in one of those phases right now. They come and go like the tide. I think the happiest thing to do is accept them and have some fun with them. Make a groovy green lentil curry and feel good about being so good to yourself.
One last thing I wanted to mention. Like a lot of my recipes, this makes a huge amount. I forgot to get a precise-ish measurement before I started devouring, but I think it’s about 10 cups. That’s the kind of thing that happens when you cook a pound of lentils. You should have plenty for 6 generous servings, and it keeps well in the fridge for a week.
If you’re wondering…yes, that’s the rusty old lid off an oil drum I’m using as a tray. Love that thing! You should have seen it before I sandpapered it smooth.
Eat Healthy Eat Happy
Roasted butternut squash and green lentil curry bowls are super healthy, filing and warm with spice.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- Roasted Squash:
- 1 butternut squash, peeled and cubed
- 1/8 c olive oil
- 2 tsp Madras curry powder
- 1/2 tsp garam masala
- pinch red pepper flakes
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 8 oz. Cremini mushrooms, cut into quarters
- Green Lentil Curry:
- 1 lb green lentils
- water as needed
- 1 Tbs olive oil
- 1 tsp smoked paprika
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp Madras curry powder
- 1 tsp garam masala
- 1 onion, chopped
- 4-5 cloves peeled, chopped garlic
- 1 6 oz. can no salt added tomato paste
- Heat the oven to 400. Peel the squash, cut it in half and scoop out the seeds. Chop the squash into bite-size cubes. Dump them into a big bowl with the rest of the roasted squash ingredients except the mushrooms, which we'll add later. Mix well to coat all the squash and arrange the pieces in a single layer on a baking tray. Pop them into the oven for about 30 minutes.
- While the squash roasts, cook up the lentils. You're supposed to hunt through them for stones and stuff, but truth be told I never do. Dump the lentils into a cooking pot, add enough water to cover them and bring them to a boil. Let them boil for about 2 minutes, then turn them down to a simmer. Put a lid on the pot so it's mostly but not totally covered, and let them cook for about 20 minutes. Stir occasionally and add more water if they look dry. Turn down the heat as needed.
- At this point get the squash out of the oven and turn the pieces as needed. Add the mushrooms and stir. Pop them back into the oven for another 15-20 minutes.
- All that's left to do is curry the lentils. Get out a large saucepan and add the tablespoon of oil and all the spices listed. Turn the heat to medium low and let the spices bloom for a minute or so. Add the onion, raise the heat to medium and saute for about 2-3 minutes. Add the garlic and saute another minute or so. Add a splash of water to the pan if things are looking dry.
- Stir in the coked lentils and the can of tomato paste. Let the curry simmer for at least 5 minutes, or until the squash is done. Serve the green lentil curry topped with the squash and mushrooms and any other toppings you fancy.
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Here’s a pin for you.
So I did eventually have my cheese sauce/rice/broccoli concoction, and it was awesome. But not as awesome as this curry. I won’t kid you.