Kabocha Squash Lentil Curry

I am in love with kabocha squash. Did I tell you that already?

It might have something to do with the fact that it’s the most readily available vegetable in the Philippines that comes closest to resembling a sweet potato and a pumpkin. And when I think of sweet potatoes and pumpkins, I think of dreams coming true.

Honestly, I am kind of shy about sharing this recipe.

Yellowy squash lentil curry is not, um, pretty, really.

But here’s the thing – it’s divine. And easy. And healthy! I couldn’t NOT give it to you. That would be like lying considering that this is what I’ve been eating for the last one thousand days. It’s so, so good. Indian-inspired comfort food with a little bit of spicy and a lot of creamy.

First, cut and peel your squash. This is how I do it. Secondly, cook your lentils. You can totally do this ahead of time and store them in the fridge.

Lentils in a clear container.

Simmer your squash with a roughly chopped onion in vegetable broth and get intoxicated from the cozy smell.

Kabocha Squash in a skillet.

Run through the blender and return to the pan. Hello gorgeous, creamy, and smooth.

Curry sauce pouring into a skillet.

Add the spices, curry paste, coconut milk and the lentils and let it all get comfy in the pan for a little bit. Time = flavor.

After all that to-do about the lentils not being very pretty, it turns out that my favorite pictures of this dish were the ones with no extra props or garnishes.

Just naked squash lentil curry.

Go figure.

Kabocha Squash Lentil Curry in a white bowl on a wooden surface.

Sometimes I add tomatoes and rice to the pan because sometimes things are better when they’re all mixed together.

Good grief, I just love this stuff.

And hi, I’m from Minnesota and I say things like good grief.

Kabocha Squash Lentil Curry in a white bowl.

UPDATE. For all my blended stuff these days, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


I love this Kabocha Squash Lentil Curry! A creamy and healthy way to serve your favorite curry. Super easy and incredibly tasty!

  1. Cook the lentils in a large pot of boiling water for 20-30 minutes. When lentils are tender, drain excess water and set aside. If making ahead, store in the refrigerator until ready to use.
  2. In a nonstick skillet over medium heat, saute onion in 1 tablespoon butter. Add squash and vegetable broth. Let simmer, covered, for 10 minutes or until squash is softened. Transfer the entire mixture to a blender or food processor and puree until smooth. Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk. Stir or whisk until smooth and creamy.
  3. Add cooked lentils and tomatoes. Let simmer together for 10-20 minutes and serve over rice, topped with Greek yogurt.


Makes about six 1 cup servings.

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Dinner
  • Cuisine: Indian-Inspired

Keywords: squash lentil curry, lentil curry, squash curry

Recipe Card powered by Tasty Recipes logo

Disclaimer: this post contains affiliate links.

Leave a Comment