Anti-Inflammatory Curry with Red Lentils & Butternut Squash | Lupus Canada Recipe Corner
Anti-Inflammatory Curry with Red Lentils & Butternut Squash Welcome to the Lupus Canada Recipe Corner!
This anti-inflammatory curry is packed with nourishing ingredients, red lentils for plant-based protein, butternut squash for antioxidants, and turmeric and ginger to calm inflammation. Creamy coconut milk keeps it balanced, cozy, and satisfying.
It’s gut-friendly, lupus-friendly, and perfect for meal prep or a slow Sunday simmer.
Why This Anti-Inflammatory Curry Supports Wellness
Turmeric and ginger help calm inflammation, while red lentils add nourishing plant-based protein and fiber for steady energy. Creamy coconut milk provides healthy fats, and butternut squash adds a boost of vitamin A and natural sweetness. Together, these ingredients create an anti-inflammatory curry that supports whole-body wellness and is especially nourishing for those living with lupus.
Base Ingredients:
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2 c. red lentils
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4 c. butternut squash
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1 onion
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1 apple, grated
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2 tbsp fresh ginger, grated
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2 tsp cumin
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2 tsp turmeric powder
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1 tsp curry powder
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1 tsp salt
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13.5 oz coconut milk
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3 ½ c. vegetable broth
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2 tbsp lime juice
Instructions
Slow Cooker Method:
Add all ingredients except lime juice to a slow cooker.
Cook on low for 6 hours.
Season with extra salt, stir in lime juice, and serve over rice or quinoa.
Stovetop Method:
Heat 2 tbsp oil in a large pot over medium heat.
Stir in spices until fragrant.
Add onion and ginger; cook until softened.
Add lentils, squash, coconut milk, and broth.
Bring to a boil, then reduce heat to simmer.
Cook until lentils and squash are tender.
Finish with lime juice and salt to taste.
For Meal Prep:
Combine all ingredients except broth and lime juice in a freezer-safe bag.
Freeze. When ready, add broth and cook on low 6 hours in a slow cooke
The recipes used by Lupus Canada have been reviewed and approved by a Registered Holistic Nutritionist.
