Imagine a magical pot of pure culinary bliss that combines the earthy richness of lentils, the sweet complexity of butternut squash, and the vibrant freshness of baby spinach - all wrapped in a creamy, aromatic curry that will transport your taste buds straight to the heart of India. This Squash Speckled Lentils and Baby Spinach Curry isn't just a meal; it's a soul-warming experience that promises to become your new favorite go-to recipe for those nights when you crave something extraordinary yet incredibly comforting.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 small butternut squash, diced
- 2 cups baby spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 can coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the lentils under cold water and set aside. Peel and dice the butternut squash into small cubes. Dice the onion and mince the garlic.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning.
- Stir in the diced butternut squash and cook for about 5 minutes, allowing the squash to soften slightly and absorb the flavors of the onion and garlic.
- Sprinkle in the curry powder, stirring well to coat the squash and onion mixture. Cook for another 1-2 minutes to toast the spices, which will enhance their flavor.
- Pour in the vegetable broth and coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle boil.
- Add the rinsed lentils to the pot, stirring them into the curry. Reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the lentils and squash are tender.
- After 20 minutes, check the consistency of the curry. If it’s too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Stir in the baby spinach and cook for an additional 2-3 minutes, or until the spinach has wilted.
- Season the curry with salt and pepper to taste. Stir well to incorporate the seasoning.
- Once everything is cooked to your liking, remove the pot from the heat. Allow the curry to sit for a few minutes before serving.
- Serve the Squash Speckled Lentils and Baby Spinach Curry warm, either on its own or over a bed of rice or with naan bread. Enjoy your delicious and hearty meal!
Tips
- Rinse your lentils thoroughly to remove any excess starch and prevent a mushy texture.
- Toast your curry powder briefly to enhance its flavor profile and release its aromatic oils.
- Use fresh, high-quality coconut milk for the richest, creamiest result.
- Don't rush the simmering process - low and slow is the key to tender lentils and deeply developed flavors.
- For extra depth, consider adding a splash of fresh lemon juice just before serving to brighten the entire dish.
- If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the liquid.
- This curry tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
