Roasted Butternut Squash and Lentil Curry

5 from 9 votes

Prep Time15

Cook Time45

Total Time1

Course: dinner, Soup

Cuisine: Indian

Servings: bowls

Calories: 363kcal

Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Cut the stem off the top of the butternut squash then slice in half lengthwise. Using a spoon, scoop the seeds and flesh out of the bottom bulb on each side. Lightly coat the remaining flesh with high heat oil and place that side facing down on the baking sheet. Roast in the oven for 30-45 minutes, or until soft when squeezed with an oven mitt. Set aside to cool.
Line a separate baking sheet and arrange cauliflower florets on top. Lightly coat with high heat oil and roast at the same time as the squash, for about 18-20 minutes. Remove from oven and set aside.
Meanwhile, warm the oil in a large pot over medium heat. Add the onion and cook for 3-5 minutes, until translucent. Add the pepper, ginger, garlic, and seasonings (cumin, chili powder, turmeric, and curry powder). Continue to cook for 5 minutes more, being sure to intermittenly scrape the brown bits on the bottom of pot.
To the pot, add the rinsed lentils and vegetable broth. Bring to a boil, reduce to a simmer and cook, with the lid partially covered, for 30-45 minutes, just until lentils are tender.
Once the squash is cool enough to handle, use a spoon to scrape the flesh out into the pot with the lentils. Add the roasted cauliflower, pour in the coconut milk and stir to combine. Bring to a simmer and cook for 5-7 minutes, until heated through.
Serve warm garnished with cilantro and lime juice, and enjoy!