This Acorn Squash Curry with Lentils & Roasted Chickpeas is comfort in a bowl. The roasted squash is divine and the curry is perfectly spicy.
This curry is the perfect comforting dinner for a cold night at home. The curry is savory, slightly spicy and cooked down with red lentils. The acorn squash and chickpeas are seasoned, then roasted until tender. And everything is served up with hot rice and a generous sprinkle of cilantro. This is beyond delicious.
How to make the roasted squash
Don't be intimidated by squash. I know they seem tricky to work with - their tough skin, and seedy insides. But just be sure to use a sharp knife and you'll be just fine. AND the best part about this recipe is we're using acorn squash. Which means there is no need to skin the squash. Once roasted, the skin is totally tender and edible.
Once you have the squash de-seeded and chopped, add it to a bowl with some seasonings & olive oil and toss until coated. Transfer to a baking sheet along with some seasoned chickpeas and roast for 30 minutes. The squash is tender & slightly browned and the chickpeas are crispy.
How to make the curry
The curry is packed with flavor and only takes a few ingredients to get there. Start out by cooking some garlic, ginger and shallots in olive oil & red curry paste. Let everything get super fragrant and slightly tender.
Add in the lentils, broth, soy sauce, rice vinegar and peanut butter. Bring everything to a boil and simmer until the lentils are cooked through. Lastly, add coconut milk, lime juice and a few handfuls of spinach. Let everything cook down for a few more minutes and try not to dig in before it's done.
How to serve the acorn squash curry
Serve the curry over hot rice and top with the roasted squash, chickpeas and PLENTY of cilantro (unless you hate it, of course).
This dish is rich, filled with veggies and packs the perfect amount of heat. This makes great leftovers too - just reheat and dig in.
Need more recipes? Check these out:
Acorn Squash Curry with Lentils & Roasted Chickpeas
FOR THE ACORN SQUASH
FOR THE CHICKPEAS
FOR THE CURRY
- 2 tablespoons olive oil
- 3 cloves garlic diced
- 1 inch fresh ginger peeled and diced
- 2 shallots thinly sliced
- 2-4 tablespoons red curry paste
- ¾ cup red lentils dry
- 3-4 cups low sodium vegetable broth
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons unsalted peanut butter
- 1 15-ounce can coconut milk
- 1 lime juiced
- 3 large handfuls spinach roughly chopped
- 1 bunch cilantro chopped, separated
- cooked rice for serving
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Slice the acorn squash in half* and scoop out the seeds. Slice the squash into 1 inch slices, removing the stem and base. Place in a bowl and add the oil, paprika, garlic powder, turmeric and a pinch of pepper. Toss to combine. Place on one half of the baking sheet, being sure not to overlap the pieces.
- Add the chickpeas to the same bowl and add the olive oil, paprika, garlic powder and a pinch of pepper. Toss to combine. Spread out on the other half of the baking sheet. Place in the oven and bake for 20 minutes. Flip everything and cook for another 10-20 minutes or until the squash is tender.**
- Meanwhile, heat the oil in a pot over medium heat. Add the garlic, ginger and shallots. Cook down for about a minute and then add the red curry paste. Continue to cook for about 3 minutes, or until the shallots are tender.
- Add the lentils, 3 cups of broth, both soy sauces, rice vinegar and peanut butter. Bring to a boil, cover, lower heat and simmer for 20 minutes.
- Add the coconut milk, lime juice and spinach and simmer for 5 more minutes.***
- Turn off the heat and add ½ of the cilantro.
- Serve the curry over hot rice and top with the squash, chickpeas and more cilantro.
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