Lentil Butternut Squash Curry Recipe (Vegan Recipe) #butternut

Lentil Butternut Squash Curry Recipe: slow-cooked, creamy coconut milk-based curry using lentil, butternut squash and spices. Freezer Friendly, vegan and gluten-free recipe. Serve with bread/flatbread/rice or quinoa.

Lentil Butternut Squash Curry #butternutsquash #lentilcurry #curry

Fall has finally arrived and so has all the comfort-food recipes along with our favorite Lentil Butternut Squash Curry.

It’s smooth, rich in flavors and absolutely easy recipe to make for a delicious meal.

We love the rustic feel of this recipe and usually make in large quantity to share with loved ones.

It’s what we have on Friday nights or even a weekend brunch with warmly toasted bread or steamed quinoa.

Lentil Butternut Squash Curry Ingredients:

  • 2 Cups of Lentils
  • 2 Cups Butternut Squash – peeled and chopped in bite-size pieces*
  • 1 large Onion – thinly chopped
  • 1 inch Fresh Ginger – thinly chopped
  • 2 Cloves Garlic – crushed
  • 1 Can Coconut Milk
  • 2 Cups Vegetable Stock or Use Plain Water
  • 3 Tbsp Olive Oil

Spices:

  • 2-3 Bay Leaf
  • 3-4 Cloves
  • 1 Tsp Cumin Seeds
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chili Powder – you can add less or more as per taste
  • 1 Tsp Curry Powder – you can add less or more as per taste
  • Salt as per taste
Lentil Butternut Squash Curry Ingredients

Lentil Butternut Squash Curry Ingredients

Also, this is an extremely popular recipe among our friends and family, which means, it gets made a lot!!

At times, I literally make pre-proportioned bags of this Lentil and Butternut Squash Curry recipe ingredient and store in fridge (butternut squash) / pantry (spices + lentil) for an easy prep.

Lentil Butternut Squash Curry Process

  • Rinse the lentils under cold water and keep them aside in a bowl.
  • Now heat a large skillet and add olive oil.
  • Add bay leaf, cumin seeds, cloves and saute over low heat.
  • Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color.
  • Add the soaked lentils and saute everything together.
  • Now, add the spices, saute and cover cook for 10 minutes over low heat (stir every 2 minutes).
  • Once lentils are little mush, add the stock, butternut squash, and saute everything evenly.
  • Let this cook for another 30 minutes or till lentils are completely cooked and creamy.
  • Finally, add coconut milk and cook for a further 15 minutes (over medium flames).
  • Turn off the heat.
  • Transfer to a serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds.
  • Serve with choice of sides like bread/roti/rice or any grain of choice.

 

butternut-squash-curry

 

vegan-butternut-squash-curry

However, the packaging was always lacking that freshness we get from store-bought packaged ingredients.

butternut-coconut-curry

But I soon found an extremely useful product at Walmart that helps me ‘Vaccum Seal’ not just these ingredients but many more – WoooHoooo!!!

FoodSaver® FM5200 Vacuum Sealing System

FoodSaver® 11″ x 16′ Vacuum Seal Roll, 2 Pack

 

They also have a Rollback offer at Walmart:

  • FoodSaver® FM5200 Vacuum Sealing System – $142.99 (original price $169) – from 9/15 – 12/22, online only

 

  • FoodSaver® 11″ x 16′ Vacuum Seal Roll, 2 Pack – $15.99 (original price $17.98) – from 9/15 – 12/22, online only

( FoodSaver® in the home section at Walmart, in the food storage aisle )

foodsaver-walmart-home-aisle

We bought the system home and this time, I was even more excited to make the Lentil and Butternut Squash Curry Recipe as now I can PROPERLY Vaccum Seal the ingredients!

Which means no-wastage, easy to store and the ingredients will retain all the flavors. 

foodsaver-fm5200-series

Before, we proceed with our delicious recipe, here are some points on Why we chose FoodSaver® :

  • FoodSaver® is THE Solution and the Number# 1 Vacuum Sealing solution in the US
  • Save Food – FoodSaver® keeps food fresh up to 5x longer* and helps prevent freezer burn (*compared to ordinary storage methods)
  • Save Time – Make entertaining a breeze. Marinate in minutes instead of hours. Cook ahead – batch cooking and meal planning.
  • FoodSaver® – As seen on TV

Lentil-and-Butternut-Squash-Curry-Recipe

 

The FoodSaver® FM5200 system is extremely easy to use.

Apart from the easy literature manual (1 page + Video link details), they also have instructions posted on the system itself.

Here’s ‘ How I Started the System ‘

Removed the FoodSaver® FM5200 Vacuum Sealing System from the packaging.

Removed the FoodSaver® 11″ x 16′ Vacuum Seal Roll, 2 Pack from the packaging.

food-saver-system

 

  • Then you open the ‘Tray at the bottom of the FoodSaver® FM5200 system and insert the ‘Roll’.
  • Slightly pull the roll to the ‘Marked White Lines’ (picture on top right) and lock it by pulling the seal lever upwards.  (That creates the seal in the bag).
  • Then slide the bag out using your hand and use the ‘Seal and Cut Bag Here’ slider to cut the bag (picture bottom right).

 

food-saver-vaccum-system

Now, once your bag is ‘sealed and ready to use’, add the ingredients of choice.

  • Insert in the ‘Vaccum Seal Bar’ and push the lever on both sides to start the ‘Sealing Process’.
  • This seals the bag and removes any vaccum/air in the package.
  • Once the bag is sealed, the system drops the package down.

Here you can see, I sealed the lentil+spice mix in one bag.

vaccum-sealing-lentils

 

And then I sealed the butternut squash in the other bag.

how-to-freeze-butternut-squash

Then I kept the sealed butternut squash in the freezer for later use and the sealed lentil+spice bag in the pantry.

So, next time, all I have to do is take out these pre-portioned vacuum-sealed bags and get the recipe done in even lesser time.

Now, that’s a total Win-Win situation for me as I not only get pre-packaged Lentil and Butternut Squash Curry ingredients at home but also the seal retains all the flavors+freshness.

So the food taste fresh whenever I make it next. Also, no wastage.

——————–

If you are still wondering about this, then here are some other comparison to help:

    • FoodSaver® Vacuum Sealer FM5330
      • (#1 Benefit): Keep food fresh in less time with less steps*
        *Compared to FoodSaver V4440 Models
      • Make bags in half the steps with the easy to use Express Bag Maker*
        *Compared to FoodSaver V4440 Models
      • Ensure an air-tight seal and less bag waste* using the Easy View Vacuum Window
        *Compared to FoodSaver V4440 Models
      • Quick sealing with Vacuum and Seal Bar
  • Our bag difference
    • Multi-layer, BPA-free vacuum-seal bags are flexible enough to hug food and seal effectively without gaps
    • They are best for long-term freezer storage, blocking out air and helping to prevent freezer burn
  • FoodSaver® System
    • System includes vacuum seal bags and rolls, vacuum zipper bags and containers designed to work together with vacuum sealers for optimal performance.

—————————————

 

quick-butternut-squash-recipe

I would definitely say that :

FoodSaver® is an investment in terms of saving time and less waste !

So this holiday season, think of FoodSaver® as a Must-Have for your home or even Holiday Gifts to loved ones.

 

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest 

Lentil and Butternut Squash Curry Recipe: Delicious & Quick #butternutsquash #lentil #curry #vegan #glutenfree

:: You May Also Like ::

Skinny Butternut & Red Pepper Bisque (Vegan + Glutenfree)

Vegan Instant-Pot Lentil Soup 

Healing Tomato Carrot Turmeric Soup 

 

Yield: 6 People

Lentil Butternut Squash Curry Recipe (Vegan Recipe)

lentil-butternut-squash-curry

Lentil Butternut Squash Curry Recipe: this vegan recipe is a perfect blend of delicious, creamy and warm flavors of fall. The ingredients are slow-cooked in curry powder along with coconut milk to give us a fingerlicking deliciousness in every spoon.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

  • 2 Cups of Lentils
  • 2 Cups Butternut Squash - peeled and chopped in bite-size pieces*
  • 1 large Onion - thinly chopped
  • 1 inch Fresh Ginger - thinly chopped
  • 2 Cloves Garlic - crushed
  • 1 Can Coconut Milk
  • 2 Cups Vegetable Stock or Use Plain Water
  • 3 Tbsp Olive Oil

Spices:

  • 2-3 Bay Leaf
  • 3-4 Cloves
  • 1 Tsp Cumin Seeds
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chili Powder - you can add less or more as per taste
  • 1 Tsp Curry Powder - you can add less or more as per taste
  • Salt as per taste

Instructions

  1. Rinse the lentils under cold water and keep them aside in a bowl.
  2. Now heat a large skillet and add olive oil.
  3. Add bay leaf, cumin seeds, cloves and saute over low heat.
  4. Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color.
  5. Add the soaked lentils and saute everything together.
  6. Now, add the spices, saute and cover cook for 10 minutes over low heat (stir every 2 minutes).
  7. Once lentils are little mush, add stock, butternut squash, and saute everything evenly.
  8. Let this cook for another 30 minutes or till lentils are completely cooked and creamy.
  9. Finally add coconut milk and cook for a further 15 minutes (over medium flames).
  10. Turn off the heat.
  11. Transfer to serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds.
  12. Serve with choice of sides like bread/roti/rice or any grain of choice.

Notes

This recipe is vegan, glutenfree and smooth.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 175Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 50mgCarbohydrates: 27gFiber: 9gSugar: 4gProtein: 9g

 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SealToSavor #CollectiveBias 

15 Replies to "Lentil Butternut Squash Curry Recipe (Vegan Recipe) #butternut"

  • Laura September 13, 2019 (8:01 pm)

    This was delicious in every way. Avocado on the side and some plain yogurt. It yielded plenty so that I can enjoy it for days. Thank you, Molly.

    • Molly Kumar September 16, 2019 (4:56 pm)

      Awee, thanks so much for your message Laura and I’m so glad you liked the recipe. Loved the idea of avocado+plain yogurt as a side. Thanks, Molly

  • Elizabeth February 1, 2019 (5:23 pm)

    What kind of lentils do you recommend using?

    • Molly Kumar February 4, 2019 (9:16 am)

      Hi Elizabeth, you can use any regular lentil (brown ones) or a mix of lentil for this recipe. Thanks, Molly

  • Kathy October 17, 2018 (7:33 pm)

    On my way to the store for these ingredients.. looks amazing !

  • Elaine September 28, 2018 (2:37 pm)

    I just love the rustic feel of the comfort recipes like this. This curry looks amazing and I bet tastes even better! Lentil has been a big hit for me lately.

    • Molly Kumar September 28, 2018 (6:49 pm)

      Thanks so much Elaine. It’s one of our fav curry recipe. So simple yet flavorful 🙂

  • Amanda September 27, 2018 (4:30 pm)

    I love all the flavors here. I can practically smell it already

  • Anna September 25, 2018 (6:09 pm)

    Looks great. Thanks for the detailed instructions. Just saved it.

  • Britni September 24, 2018 (6:25 pm)

    Thank you for this creative recipe.

  • Joanie September 24, 2018 (5:44 pm)

    What a flavor filled meal! I love lentils and am always looking for new ways to prepare them. Such a great idea to pair them with butternut squash – absolutely delicious!

Leave a reply

Your email address will not be published.