This is a fast, comforting curry built around contrast. Sweet squash, creamy coconut, and warm spices come together quickly without long simmering or complex steps.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
3–4 portions
Ingredients
Instructions
- Heat the oil in a wide pot over medium heat.
- Add the chopped onion and cook until soft and lightly golden.
- Stir in garlic and ginger and cook briefly until fragrant.
- Add curry powder, cumin, coriander, and turmeric and toast gently.
- Mix in the tomato paste, then add the squash and lentils.
- Pour in the coconut milk and stock and bring to a gentle simmer.
- Cook uncovered until the squash is tender and the lentils are soft, about 20 minutes.
- Stir occasionally so nothing sticks.
- Season with salt and sugar to balance the sweetness.
- Finish with fresh cilantro and a squeeze of lime.
Tips
Cut the squash into small, even pieces to keep the cooking time short.
If the curry thickens too much, loosen it with hot water rather than more coconut milk.
Try this next: Speedy Sausage Stroganoff with Tagliatelle, Quick Chicken, Leek & Brown Rice Stir-Fry, Quick Salmon and Pea Pasta
Leave a Reply