Imagine a warm, aromatic curry that hugs your taste buds with rich, complex flavors while nourishing your body with wholesome ingredients. This Indian-inspired butternut squash, garbanzo beans, and lentil curry is more than just a meal - it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Packed with protein, vibrant vegetables, and soul-warming spices, this recipe will become your new go-to comfort dish that impresses both family and friends.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can garbanzo beans, drained and rinsed
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and cube the butternut squash into bite-sized pieces. Chop the onion, mince the garlic, and ginger. Rinse the lentils under cold water until the water runs clear. Drain and rinse the garbanzo beans.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic and ginger to the pot. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the curry powder, allowing it to toast for about 30 seconds to release its flavors. Make sure to mix it well with the onion, garlic, and ginger.
- Add the cubed butternut squash to the pot, stirring to coat it with the spices. Cook for about 5 minutes, allowing the squash to start softening slightly.
- Next, add the rinsed lentils, drained garbanzo beans, coconut milk, and vegetable broth to the pot. Stir everything together until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the lentils and butternut squash are tender. Stir occasionally to prevent sticking.
- Once cooked, taste the curry and season with salt and pepper according to your preference. If the curry is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
- Remove the pot from heat and let it sit for a few minutes before serving. This will allow the flavors to meld together even more.
- Serve the butternut squash, garbanzo beans, and lentil curry hot, garnished with fresh cilantro if desired. It pairs beautifully with rice or naan bread.
Tips
- For maximum flavor, toast your curry powder briefly before adding other ingredients to release its essential oils and deepen the taste.
- Use fresh ginger and garlic for the most authentic and vibrant flavor profile.
- Choose a butternut squash that feels heavy for its size and has a deep, solid color for the best texture and sweetness.
- Rinse lentils thoroughly to remove any dust or debris, ensuring a clean taste.
- Don't rush the simmering process - low and slow cooking allows the flavors to meld beautifully.
- If you prefer a creamier curry, you can blend a portion of the cooked squash to thicken the sauce naturally.
- This curry tastes even better the next day, so don't hesitate to make it in advance for meal prep.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 0mg
