Roasted Butternut Squash and Lentil Curry


1 medium butternut squash

2 cups cauliflower florets

2 tablespoons extra virgin olive oil

1 onion, finely chopped

1 to 2 jalapenos, seeds removed (optional)

2 inches ginger, minced

3 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon turmeric

1 teaspoon mild curry powder

1 cup dry brown lentils, rinsed

3 cups vegetable broth

one 15 Oz. can full fat coconut milk

fresh cilantro and lime juice, for serving.

Preheat your oven to 400, then line a baking sheet with parchment paper.

Cut top off butternut squash, then slice in half lengthwise.

Scoop out seeds out of the bottom squash.

Spray with oilve oil and put cut side down on the baking sheet.

Roast in the oven for 30 to 45 minutes, or until soft when squeezed with an oven mitt, then set aside to cool.

Line a separate baking sheet and arrange cauliflower florets on top.

Spray with olive oil and roast with squash, for 18 to 20 minutes, then remove from oven and set aside.

Meanwhile, warm the oil in a large pot over medium heat.

Add onion and cook for 3 to 5 minutes, until translucent.

Add pepper, ginger, garli, and seasonings.

Continue to cook for 5 minutes more, being sure to intermittenly scrape the brown bits on the bottom of pot.

Add rinsed lentils and vegetable broth.

Bring to a boil, reduce to a simmer and cook, with the lid partially covered, for 30 to 45 minutes, until lentils are just tender.

When squash is cool enough to handle, use a spoon to scrape the flesh out and add to lentils.

Add roasted cauliflower, pour in coconut milk and stir to combine.

Bring to a simmer and cook for 5 to 7 minutes, until heated through.

Serve warm garnished with cilantro and lime juice. Enjoy!
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