This Butternut Squash & Spinach Lentil Curry is one of those warm, cozy meals that just hugs you from the inside out.
It’s hearty, filling, and full of flavor.
Perfect for a chilly night or when you just want something simple and nourishing.
It’s got a creamy texture from the cooked lentils and soft butternut squash, a bit of spice, and that earthy goodness from spinach.
I’ve made this more times than I can count—especially when I want something comforting that doesn’t take a million steps.
Why I Love This Recipe
This one always brings me back to my little apartment kitchen when I first started learning how to cook more plant-based meals. I didn’t have a lot of fancy tools or even much experience—but this recipe made me feel like I knew what I was doing. It’s forgiving, flexible, and satisfying.
- One pot = fewer dishes
- Affordable pantry staples
- Freezes beautifully
- Super filling but still feels light
- The leftovers might be even better the next day
Servings and Time
Servings: 4
Total Time: 45 minutes
Macros (per serving – approximate)
Calories: 320
Protein: 18g
Carbs: 42g
Fat: 8g
Fiber: 16g
Why This Recipe Works (Quick Science)
Lentils cook down into a creamy base that thickens the curry without needing cream. Butternut squash breaks down just enough to add body and sweetness. The fat from the coconut milk helps the spices bloom and carry their flavor throughout the dish, and spinach adds a layer of earthy green freshness that balances the richness.
Common Mistakes
- Not rinsing lentils: Skipping this step can lead to bitterness or a gritty texture.
- Overcooking squash: It should be fork-tender, not mushy.
- Adding spinach too early: It can get slimy and overcooked if added too soon.
- Not enough salt: Lentils need good seasoning or the whole dish can fall flat.
- Too much liquid: Add water or broth a little at a time so the curry stays thick.
What to Serve With
- Steamed basmati rice or warm naan
- A spoon of yogurt or drizzle of coconut cream on top
- Pickled onions or chutney for brightness
- Simple cucumber salad on the side
FAQ
Can I freeze this?
Yes! It freezes really well for up to 3 months. Just cool completely before freezing.
Can I use canned lentils?
You can, but reduce the liquid and cooking time since they’re already cooked.
Can I use a different squash?
Yep—acorn, kabocha, or even sweet potatoes will work.
Is this spicy?
Not really! It’s got warmth, but no serious heat. You can add chili flakes if you want a kick.
What You’ll Need
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 cup dry red or yellow lentils, rinsed
- 3 cups vegetable broth
- 2 cups butternut squash, peeled and diced
- 1 (13.5 oz) can coconut milk
- 4 cups fresh spinach
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Juice of ½ a lemon
Ingredient
Pro Tips
- Dice the squash evenly so it cooks at the same rate.
- Don’t skimp on sautéing the onion, garlic, and spices—that’s where the flavor builds.
- Use full-fat coconut milk for best richness.
- Add the spinach right at the end to keep it bright and fresh.
- Make it ahead and let it sit overnight—the flavors get even better.
Tools Required
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Citrus juicer or fork for squeezing lemon
Substitutions and Variations
- Use kale instead of spinach
- Add chickpeas for extra protein
- Use sweet potato instead of squash
- Add chili flakes or fresh chili for heat
- Use light coconut milk for a lighter version
Make Ahead Tips
You can chop the onion, garlic, ginger, and butternut squash ahead of time and store in the fridge for up to 3 days. You can also fully cook the curry and let it sit in the fridge overnight—the flavors deepen beautifully.
How to Make Butternut Squash & Spinach Lentil Curry
Step 1: Sauté the aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 tablespoon grated ginger. Cook for 3–4 minutes until the onion is soft and translucent.
Step 2: Toast the spices
Stir in 1 tablespoon curry powder, 1 teaspoon ground cumin, and ½ teaspoon turmeric. Cook for 1 minute, stirring constantly, until fragrant.
Step 3: Add lentils, squash, and broth
Pour in 1 cup rinsed yellow lentils, 2 cups diced butternut squash, and 3 cups vegetable broth. Stir to combine, then bring to a boil.
Step 4: Simmer
Reduce heat to low, cover, and let it simmer for 20–25 minutes, until lentils and squash are soft.
Step 5: Stir in coconut milk and spinach
Pour in 1 can of coconut milk and stir in 4 cups fresh spinach. Let it cook uncovered for 2–3 minutes until the spinach wilts.
Step 6: Season and finish
Add 1 teaspoon salt, ½ teaspoon black pepper, and the juice of ½ lemon. Stir and taste. Adjust seasoning as needed.
Step 7: Serve and enjoy
Spoon the curry into bowls and serve hot, with rice or naan on the side if you like.
Leftovers and Storage
Let it cool, then store in an airtight container in the fridge for up to 4 days. It also freezes great—just thaw and reheat gently on the stove with a splash of water or broth.
Conclusion
This curry is warm, hearty, and surprisingly simple to make. It’s one of those go-to recipes that you’ll keep coming back to—especially on nights when you want something easy and comforting. I hope you give it a try and come back to let me know how it turned out or if you have any questions!