Curry stuffed in acorn squash.
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Acorn Squash Vegan Coconut Lentil Curry

This Acorn Squash Vegan Coconut Lentil Curry makes for a super fast easy weeknight dinner that is family friendly and quick!
Course Dinner
Cuisine Indian, American, Asian
Keyword vegan, fall, squash, curry
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 557kcal
Author Abbey Sharp

Ingredients

Instructions

  • Preheat oven to 375 and drizzle the acorn squash with olive oil and a pinch of salt and pepper. Roast, cut side up for 45 to 60 minutes until tender.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, ginger, curry, cinnamon, and turmeric and cook for 4 minutes. Add the vegetable broth and sweet potato and cook for 5 minutes with the lid on.
  • Add the cauliflower and apple and cook for an additional 5 minutes with the lid on.
  • Remove the lid and add in the coconut milk, coconut sugar, lime zest and lime juice. Allow to cook with the lid off for 3-4 minutes.
  • Finally, add the lentils, peas and raisins and season with salt and pepper, to taste.
  • Fill the acorn squash halves and garnish with pistachios.

Nutrition

Calories: 557kcal | Carbohydrates: 93g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Sodium: 504mg | Potassium: 1854mg | Fiber: 21g | Sugar: 17g | Vitamin A: 5772IU | Vitamin C: 74mg | Calcium: 160mg | Iron: 8mg