Squash Curry

Name: Squash Curry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1 med. onion chopped; 10 oz. squash cubed (2 cups); 16.5 oz can chopped tomatoes; 1/2 C. Yellow split peas or lentils; 4-5 T. red curry paste ( I use one jar); 2 C. Chicken stock. Vegetarians may use vegetable stock; 1 can (15 oz.) lite coconut milk; 2T. oil (coconut oil adds nice dimension); Red pepper flakes to taste

Minutes to Prepare: 30
Minutes to Cook: 30

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

Directions

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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving