Vibrant Vegan Butternut Squash Coconut Curry

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 cup red lentils, rinsed and drained
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• 2 cups fresh spinach, roughly chopped
• 2 tbsp coconut oil or neutral oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
2. Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 1 minute to release their aroma, stirring constantly to avoid burning.
4. Add the cubed butternut squash, red lentils, vegetable broth, and coconut milk. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the squash and lentils are tender.
6. Once cooked, stir in the chopped spinach and cook for an additional 3-5 minutes until wilted.
7. Season with salt and black pepper to taste. If the curry is too thick, add a splash of vegetable broth or water to reach desired consistency.
8. Serve hot garnished with fresh cilantro and lime wedges on the side for a tangy finish.

Chef tips

• To make peeling butternut squash easier, microwave the whole squash for 2-3 minutes first to soften the skin slightly.
• If you prefer a milder curry, reduce or omit the cayenne pepper.
• Red lentils cook quickly and naturally break down to thicken the curry; do not rinse too aggressively or they may lose starch.
• For an extra protein boost, add a cup of chickpeas or tofu cubes towards the end of cooking.