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Vegetable Curry with Lentils

Find a new favorite dinner that happens to be vegan with this easy one-pot recipe. Creamy coconut milk and protein-packed lentils make this plant-forward curry complete.

Serves 6
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
274 calories per serving


> 1 (14 oz) pkg cubed butternut squash
> 1 tbsp olive oil
> 1 small onion, finely diced
> 2 cloves garlic, minced
> 2 tsp minced ginger
> 2 tbsp Nature's Promise® Organic Curry Powder
> 1/4 tsp cayenne pepper (optional)
> 1 (28 oz) can no-salt-added crushed tomatoes
> 1 (12 oz) bag frozen broccoli, cauliflower, and carrots
> 1 (15.5 oz) can canned lentils, drained and rinsed
> 1 cup plain unsweetened coconut water or water
> 1/2 cup reduced-fat coconut milk
> 1 (15.9 oz) pkg Nature's Promise® Precooked Brown Rice
> Chopped cilantro, to serve


Cut the butternut squash cubes into bite-size pieces. In a large pot or Dutch oven, heat the oil on medium-high. Add the onion and squash. Season with salt and pepper. Cook 3–4 min., until onion starts to soften.
To pot, add the garlic, ginger, curry powder, and cayenne pepper, if using. Cook 30 sec.–1 min., stirring constantly. Add the crushed tomatoes and frozen vegetables. Stir to combine. Reduce heat to medium. Partially cover with lid and cook 5 min.
Add the lentils, coconut water, and coconut milk. Season with salt and pepper. Cover and cook 15–20 min., until squash is fully cooked. Meanwhile, heat the rice according to package directions. Serve curry over rice and garnish with the cilantro.

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