Warm, hearty, and packed with flavor, this Roasted Squash and Lentil Curry is the perfect comfort food for the cooler months. It’s Nutritious and wholesome, making you feel good about indulging in a delicious dish. Let’s dive in and experience the love of cooking and flavors with this comforting recipe!

• Squash – Butternut squash works wonderfully in this recipe, offering a sweet and smooth flavor.
• Lentils – For convenience, precooked brown lentils are used here.
• Onion – A yellow onion adds a mild sweetness to the dish.
• Spices – A delightful blend of chili flakes, ground coriander, turmeric, and garam masala enhances the taste.
• Garlic – Fresh minced garlic adds a punchy flavor that complements the other ingredients.
• Oil – Olive oil is ideal for cooking as it’s flavorful and healthy.
• Vinegar – A dash of balsamic vinegar provides a nice contrast to the sweetness of the squash.
• Sugar – Just a hint of brown sugar balances the flavors wonderfully.
• Salt – A pinch of salt elevates all the flavors in this dish.
• Broth/stock – Use half a vegetable stock cube mixed with boiling water for added depth.
• Garnish – Fresh coriander adds a refreshing finish.

1. Roast the Squash

   Preheat your oven to 375°F (190°C). In a baking dish, combine the diced butternut squash with 1 tablespoon of olive oil, turmeric, and 1 teaspoon of ground coriander. Stir to ensure the squash is well-coated. Roast in the oven for about 30 minutes, turning halfway through to promote even cooking. Once roasted, set aside.

2. Sauté Onions and Garlic

   In a large skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and sauté over high heat for around one minute. Follow with the diced onion, stirring gently. Continue cooking for about 2 minutes until the onions begin to brown. Lower the heat to medium and let the onions cook for an additional 5 minutes, or until they’re soft and golden.

3. Add Spices and Lentils

   Mix in the dry chili flakes, remaining ground coriander, and garam masala. Stir well to infuse the flavors, then add the lentils, balsamic vinegar, and brown sugar. Give everything a good stir to combine all the delightful flavors.

4. Combine Stock and Squash

   Pour in the vegetable broth along with the roasted squash. Stir everything together, then lower the heat to simmer for about 15 minutes. This allows the flavors to meld and the broth to reduce, thickening your curry.

5. Garnish and Serve

   Once cooked, take it off the heat and garnish with freshly chopped coriander. This curry is perfect served warm, either on its own or with bread for a comforting meal.