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This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.
These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.
Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.
YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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