Lentil Squash Curry with Cashews

By Angel Luk on

This healthy curry is packed with flavour!


  • 2 tablespoon canola oil
  • 1 cup onion, diced
  • 2 garlic cloves
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon red pepper flakes
  • 1 tablespoon ginger root, grated
  • 14 oz. can coconut milk
  • 2 cups butternut squash, cubed
  • 1 ½ cups white potato, cubed
  • 1 cup diced tomatoes, canned
  • 1 cup vegetable stock or water
  • 1 cup green lentils, uncooked
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 3 cups fresh spinach or baby kale
  • ¼ cup fresh cilantro, chopped
  • ½ cup cashews
  • ¼ cup Greek yogurt, plain


  1. Heat canola oil in a large skillet over medium high heat.
  2. Add onions and cook until translucent. Stir in garlic, curry, cumin, coriander, and red pepper flakes cooking for 2 more minutes.
  3. Stir in ginger and coconut milk, scraping the bottom of the pan. Bring to a boil, then reduce heat and simmer for 3 minutes.
  4. Pour mixture into a slow cooker adding in squash, potatoes, tomatoes and vegetable stock. Stir in lentils, honey and sea salt. Cook on low for 6-7 hours or high for 3-4 hours.
  5. Stir in fresh spinach or kale, and cilantro. Cover and cook on high for 5 minutes.
  6. Top with cashews and a dollop of plain Greek yogurt.


To reduce fat, use light coconut milk.

If you prefer not to use a slow cooker, you can modify the recipe as follows:

Use canned lentils that are already cooked or boil the lentils in a separate pot until cooked, then drain well before using.

Roast squash and potatoes in an oven (or toaster oven) for about 20-25 minutes on 3500F until a fork pierces through a piece without resistance.

Follow the rest of the recipe as written.

You can visit Angel's site here.