Roast Squash with Curried Lentils and Rice

Roast Squash with Curried Lentils and Rice
Servings: About 4 Qts of Curry
Source: The Culinary Vegetable Institute


In this recipe, complex flavors arise from only a few ingredients. Pre-mixed spice blends are the secret to developing depth in a short amount of time. We used vadouvan curry powder in our batch as it is a personal favorite, but feel free to use any masala that you find delicious. 

Because this recipe is written to use the full quantities of the canned ingredients it calls for, you will likely have more curry than you need. Fortunately, it freezes well and you need only to have rice nearby when pulling this curry out of your freezer for a meal that is sure to please.


  • 4 Cups of Diced Fall or Winter Squash
  • 3 Cups of Dry Lentils, rinsed
  • 6 Cups of Vegetable, or Chicken Stock (or water)
  • 2 Thumb Sized pieces of Ginger, minced
  • 5 Cloves of Garlic, minced
  • 1 Large Onion, Finely diced
  • 1 28-Ounce Can of Tomatoes (Preferably crushed or diced)
  • 1 13.5oz can of Coconut Milk
  • 7 TBSP of Curry Powder
  • 2 TBSP Coconut, Vegetable, or Olive Oil
  • 3 TBSP of Honey, (Optional)
  • Cooked Basmati or Jasmine Rice, as needed


  • Preheat the oven to 375F.
  • In a large dutch oven or similarly sized pot, combine the oil, ginger, onion, and garlic. Sweat these ingredients for about 3 minutes or until they are hot and aromatic. 
  • With the heat on low, add the curry powder and stir to distribute.
  • Sweat the spices for about 10 seconds then add the lentils, stock, coconut milk, and tomatoes. Bring the heat to medium and stir.
  • Bring the contents of the pot to a simmer then turn the heat to the necessary setting so the contents of the pot remain at a very gentle simmer.
  • Cook the lentils at a simmer for 15-20 minutes or until they are tender.
  • While the lentils are simmering. Sear the diced squash in batches in a sauté pan. Use oil as needed (typically just enough to cover the bottom).
  • When the squash are seared, season them with salt, and transfer them to the oven. You can use a roasting tray or, if it is oven safe, the pan they were seared in. 
  • Roast the squash for about 15 minutes or until tender.
  • When the lentils are tender, season the curry to taste. 
  • When the lentils and squash are cooked and tender to your liking, they are ready.
  • Serve the curry while hot with fluffy basmati or jasmine rice. Stud the curry with roasted squash.


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