Butternut Squash Red Lentil Curry Stew

Last Updated on October 5, 2025 by Christin Gillespie

This Butternut Squash Red Lentil Curry Stew is a healthy, nutrient-packed recipe perfect for vegans and clean eaters. Vitamin-rich butternut squash and protein-packed red lentils are simmered in a creamy coconut tomato curry sauce, making this stew easy to prepare and ideal for a wholesome weeknight dinner. Enjoy a comforting, plant-based meal that supports your health and tastes amazing!

With the chilly weather lately, there’s no better time to make a warming and healthy vegan stew. This Butternut Squash Red Lentil Curry Stew is one of my favorite easy-to-make recipes, packed with plant-based protein and nourishing ingredients.

Loaded with protein-rich red lentils, vitamin-filled butternut squash, creamy coconut milk, and aromatic Indian spices, this vegan curry stew is both comforting and nutritious. It’s perfect for a wholesome weeknight dinner—and even better as leftovers (if you have any)!

If you’re searching for a healthy, vegan, clean-eating stew recipe that’s simple and delicious, this cozy curry stew has got you covered!

Why This Vegan Curry Recipe Is Perfect

• Nutrient Powerhouse: Bursting with vitamin-packed butternut squash and protein-rich red lentils, this stew fuels your body and keeps your energy high all day long.
• Vegan & Gluten-Free Goodness: Whether you’re plant-based, gluten-sensitive, or just love wholesome meals, this recipe fits perfectly into your lifestyle.
• Cozy Comfort in a Curry: Ideal for chilly evenings when you crave something warm, soothing, and deeply satisfying.
• Family Friendly: Mild and not too spicy, making it a guaranteed crowd-pleaser for kids and adults alike.
• Meal Prep Magic: Delicious as leftovers—better the next day and perfect for quick, hassle-free dinners.
  

Ingredients

• Organic Yellow Onion: Adds natural sweetness and depth of flavor to the stew.
• Organic Garlic: Fresh garlic is essential for building rich flavor—skip the garlic powder for best results.
• Organic Spices: A blend of curry powder, ground cumin, turmeric, sea salt, and black pepper brings warmth and complexity.
• Organic Red Lentils: Packed with plant protein and fiber. Don’t substitute black, green, or brown lentils here—they cook differently. Be sure to rinse lentils before adding to the pot!
• Organic Butternut Squash: The star of the dish! Use regular or honey nut squash (smaller and sweeter) for that perfect curry sweetness and texture.
• Organic No-Salt-Added Canned Tomatoes: Diced or crushed, both work well. They add acidity and richness to balance the creamy coconut milk. I recommend Jovial Foods—100% organic tomatoes from Italy with no additives.
• Organic Full-Fat Unsweetened Coconut Milk: This gives the curry its creamy, luscious texture. I love using the Native Forest brand, which contains just organic coconut and filtered water—no gums or fillers.

How to Make

1. Sauté the Vegetables. Heat a large pot over medium heat. Add the onion and sauté for about 2 minutes until soft. Stir in the garlic and spices, cooking for another 2 minutes until fragrant and well combined.
2. Cook. Add the butternut squash, rinsed red lentils, canned tomatoes, coconut milk, and spring water to the pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, stirring every 5 minutes or so.
3. Optional Blend. For a thicker, creamier curry, pulse the stew a few times with an immersion blender right in the pot. Or, scoop out a few ladles into a high-speed blender, blend until smooth, then stir it back into the pot.
4. Assemble. Divide the curry between bowls. Garnish with fresh cilantro, if desired. Enjoy!

Secrets to Nailing Your Curry Stew

• Organic Red Lentils: Stick with red lentils for this recipe! Black, green, or brown lentils cook differently and won’t break down the same way. Also, don’t forget to rinse them well before cooking to remove any dust or debris.
• Organic Full-Fat Unsweetened Coconut Milk: This is what gives the curry its rich, creamy consistency. Choose a high-quality brand like Native Forest, which contains only organic coconut and filtered water—no gums, thickeners, or fillers.
• Blend for Extra Creaminess: For an ultra-smooth and velvety texture, blend about ⅓ of the stew (either in a blender or using an immersion blender). Totally optional—but highly recommended!
• Serve It Your Way: This stew is hearty and satisfying on its own, but it’s also delicious served over cauliflower rice or fluffy quinoa. For an extra nutrient boost, stir in a handful of fresh baby spinach after blending.

Storing & Reheating

As mentioned above, this Butternut Squash Red Lentil Curry Stew is perfect for leftovers and makes an excellent healthy vegan meal prep option!

Storing. Let the stew cool completely, then transfer it to an airtight glass container. Store in the refrigerator for up to 4 days.

Reheating. To reheat, warm the stew in a pot over medium heat on the stovetop. Add a splash of water as needed to loosen the consistency and keep it nice and creamy.

More Cozy Dishes Perfect for Chilly Days

• Coconut Chickpea Curry
• Sweet Potato & Black Bean Quinoa Chili
• Vegan Broccoli Quinoa Mac & Cheese
• Creamy Buffalo Chickpea Skillet
• Sweet Potato, Cauliflower, & Red Lentil Curry

Sharing Is Caring!

Enjoyed this Butternut Squash Red Lentil Curry Stew? I’d love to hear your thoughts! Please leave a review and rating below—your feedback means so much and helps others find the recipe. Also, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy recipes & tips!

Xoxo.

CMG.

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