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Lentil and Cauliflower Curry with Roasted Butternut Squash Noodles

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins


  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion peeled and diced
  • 2 celery ribs diced
  • 2 carrots peeled and diced
  • salt and pepper to taste
  • 1 large garlic clove minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • ½ teaspoon ground coriander
  • 1.5 teaspoons chili powder or more, for more spice
  • 1 teaspoon ground ginger or replace with 2 teaspoons fresh minced ginger
  • 1 28 oz can diced tomatoes no salt added, drained
  • 1 head of cauliflower chopped into small florets
  • 1.5 cup lentils
  • 2 13.6oz cans lite coconut milk
  • 1 cup vegetable broth
  • 2 medium butternut squashes
  • fresh cilantro leaves to garnish


  • Preheat the oven to 425 degrees.
  • Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, celery and carrots, season with salt and pepper, and cook for 5-7 minutes or until softened.
  • Add the garlic (and ginger, if using) and stir until fragrant, about 30 seconds.
  • Then, add the curry powder, turmeric, cumin, coriander and chili powder and stir until vegetables are coated in the spices.
  • Add in the tomatoes, cauliflower, lentils, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil.
  • Once boiling, reduce heat to medium-low and let cook for 30 minutes or until lentils and cauliflower are tender.
  • While curry cooks, line a baking sheet with parchment paper. Peel the butternut squashes and chop the bulbous ends off and reserve for future use.
  • Spiralize the peeled butternut squash necks with Blade C.
  • Lay out the butternut squash noodles, spritz with olive oil cooking spray, season with salt and pepper and bake in the oven for 15 minutes or until cooked through.
  • When curry is ready, divide the butternut squash noodles into bowls and top with curry. Serve garnished with cilantro.