Squash Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 med. onion chopped10 oz. squash cubed (2 cups)16.5 oz can chopped tomatoes1/2 C. Yellow split peas or lentils4-5 T. red curry paste ( I use one jar)2 C. Chicken stock. Vegetarians may use vegetable stock1 can (15 oz.) lite coconut milk2T. oil (coconut oil adds nice dimension)Red pepper flakes to taste
Saute' onion in oil over medium heat until softened. Add curry paste and red pepper flakes. Cook for 2-3 minutes spreading paste over the entire pan so it's all exposed to heat.
Add coconut milk and whisk the paste into it. Add lentils or peas, tomatoes, squash, and stock.
Cook at low simmer until peas/lentils and squash are soft. About 30 minutes.
Serve over brown or basmati rice.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KCARLEY59.
Add coconut milk and whisk the paste into it. Add lentils or peas, tomatoes, squash, and stock.
Cook at low simmer until peas/lentils and squash are soft. About 30 minutes.
Serve over brown or basmati rice.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KCARLEY59.
Nutritional Info Amount Per Serving
- Calories: 195.5
- Total Fat: 7.9 g
- Cholesterol: 2.4 mg
- Sodium: 1,016.6 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 7.9 g
- Protein: 6.9 g
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