Coconut Red Lentil Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 30-minute lentil curry with warming spices, creamy coconut milk, and roasted butternut squash. Serve over rice or quinoa for a satisfying, comforting weeknight dinner that freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ tablespoons coconut oil (divided)
- 1 medium sweet onion (diced)
- 5 cloves garlic (minced)
- 2" piece fresh ginger (grated (about 1 tablespoon))
- 1 small butternut squash (1 pound, peeled, seeds removed and cut into ½” cubes)
- 1 tablespoon yellow curry powder (mild)
- 1 teaspoon turmeric powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 ¼ teaspoons fine sea salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne (to add optional heat)
- 2 cups water
- 1 (14-ounce) can coconut milk (shaken (full-fat or light))
- 1 cup red lentils
- 2 teaspoons maple syrup (optional)
- naan
- rice (or favorite grain)
- cilantro
- crushed red pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 911mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1211mg
- Calcium
- 128mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.