get your “glow” butternut squash lentil curry

IMG_1705You know how when you are newly in love you have that “glow?” Well, my love affair with winter squash is going pretty strong, and my “glow” is almost blinding. (Or so I’d like to think)!

It’s the dead of winter and the only thing keeping me from buying a one way ticket to Hawaii is my love affair with winter squash and the man driving the tractor. 376607_920515377725_76516934_nSugar pumpkins anyone?

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How about some butternut? (Those are actually honeynut squash, butternuts little cousin). Aren’t the cute?

I sure as heck hope you guys aren’t sick of winter squash yet. If so we may have a problem.

IMG_1709This curry has everything I love. Lovely butternut squash, hardy lentils, and a whole lotta’ spice. It is a lick your plate clean kind of meal.

IMG_1661This guy went back for thirds!

If you are feeling unseasonably pale, and are in need of some sunshine, this is the meal for you. We ate the whole pot in one sitting. This should feed 4 people. I guess two totally deprived people is what my recipe is catered toward.

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Get Your “Glow” Butternut Squash Lentil Curry:

1 cup dry brown lentils

1 large butternut squash, peeled and cubed (1 inch pieces)

1 large yellow onion, diced

1 tbs coconut oil

1 cup vegetable broth

1 1/2 tbs red curry paste

2 tsp of curry powder

1/2 tsp tumeric

1 tsp salt

1/2 tsp cayenne pepper

dash of cinnamon

dash of pepper

1/3 cup full fat coconut milk

Preheat the oven to 400. Place the squash cubes on an oiled baking sheet and drizzle with a little oil salt and pepper. Roasted for about 20 minutes. Or until fork tender. Remove from oven.

Cook the lentils in a large pot of boiling water for about 20 minutes (or until tender). Drain and set aside.

In a large skillet over medium heat saute’ the onion in the coconut oil. Cook for about 5 minutes. Add the cooked squash and vegetable broth. Let the mixture simmer for about 8-10 minutes. Reduce heat. With an immersion blender blend everything together. (you can also use a blender for this).

Add curry paste, curry powder, tumeric, cinnamon, salt, and coconut milk to the pan. Mix well to combine. Add cooked lentils.

Serve over some cooked brown rice.

Enjoy!

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29 Responses to get your “glow” butternut squash lentil curry

  1. “unseasonably pale.” ha! Sometimes I look at my own hands this time of year and feel like they’re not mine but some shut-in old lady’s. Love the look of this soup. This is our fourth day in a row of 0* for a high; some soup with a little heat looks like just the thing!

    • drealieberg says:

      haha! ditto! My hands do not belong on my body!

      • finally got around to making this tonight, with the addition of some frozen red peppers, lime juice, and soy sauce, plus green curry paste instead of red since that’s what I had. LOVED it! and so great how quickly this meal came together. thanks!

    • Chrissy says:

      Fourth day in a row with a high of zero….sounds like paradise compared to our January! LOL. It’s April 2nd here and we’re having a snow storm so this is going to make a perfect dinner! Thanks for sharing. 🙂

  2. Sophie33 says:

    Georgous pics! This is my dinner for tomorrow evening! This evening I had butternut pumpkin. I just posted it too! 🙂 MMMMMMM! Love it! x

  3. This sounds amazing. The recipe is so timely- my roommate and I have been craving some type of lentil curry! I will definitely be making this over some brown rice.

  4. This sounds like a delicious and warming meal for the cold temperatures we’re having around here. Yum!

  5. Sarah says:

    Do not look directly at me. Cut a pinhole into some cardboard first or I will burn out your corneas.

    Oh, and this looks delicious.

  6. Rhonda says:

    We have sun and warm temps year round but I would still love a big bowl of this!! Coconut milk makes everything better too.

  7. Great blog and I love that you are a farmer! I also might have to make me some of this lentil deliciousness you have created. Yum!

  8. makingthymeforhealth says:

    Great blog and I love that you are a farmer! I may have to make me some of this deliciousness you’ve created as well! 🙂

  9. Julia says:

    Sunshine is always welcome by me! This curry is definitely bright, healthful and looks so tasty! I’ve never make lentils with butternut squash and I imagine it’s amazing! I’d go back for thirds…and fourths….until I ran out of butternut squash lentil curry! 🙂

  10. Oh yum this sounds so delicious – I also am squash obsessed but often times Im so lazy I just split in half, roast with some tomatoes and red onions and spread some cream cheese like a cheats pizza! Delicious but your curry looks far more sophisticiated and tasty! xx

  11. This look tasty and delicious. I don’t always have coconut milk on hand, but that and sweet potatoes need to go on my list! We’ve been eating as much out of the pantry as possible lately to save money. But one day we will buy groceries again. Ha.

  12. You guys are so lucky with what you’re farming! The colors on those squash are fantastic….and this soup looks amazing too. Gotta give it a try very soon…

  13. Monet says:

    Ah! This is a beautiful winter recipe. Not only does butternut squash sound amazing, but I love the curry twist. Such a warm meal! Thank you for sharing another beautiful post!

  14. This is a gorgeous recipe for any season! I´m enjoying summer here and I´m dying to make this, so spicy and good.

  15. I love these cute little butternuts! I haven’t seen this variety before. I can’t imagine ever tiring of winter squash. I love it so much and look forward to it all year long. I really like making curry with it, too.

  16. Amy Tong says:

    I love butternut squash and this dish looks delectable. Perfect for this cold weather. So, when you really buy your one way ticket to Hawaii, will you take me with you? hahaah…

  17. I’m with you, I absolutely can’t get enough winter squash. Although in the middle of winter, it’s slim pickings for local produce, so there aren’t many other options. 🙂 This looks like a lovely curry!

  18. I was gonna say, these are butternuts where I am! This looks so damn good. It’s like a better version of my regular dahl. If you go to Hawaii I’m going too. Escape this real world!

  19. Pingback: Frugal Tuesdays: Healthy, Cheap, and Quick Recipes for When You're Sick | carpe season

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