Indian Butternut Squash Lentil Curry

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 240.6

Total Fat: 6.0 g
Cholesterol: 0.0 mg
Sodium: 266.4 mg
Total Carbs: 47.3 g
Dietary Fiber: 20.2 g
Protein: 15.4 g

View full nutritional breakdown of Indian Butternut Squash Lentil Curry calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 6

Ingredients

Butternut Squash, 3 cups, cubed

Onions, raw, 1.5 cup, chopped

Garlic, 3 clove

Ginger Root, 1/2 square inch diced

Curry powder, 2 tbsp

1/2 tsp turmeric

Pepper, red or cayenne, 1 tsp

1/4 tsp cardamom

1/2 tsp cinnamon

Coconut Milk thai kitchen 5.5 oz

Better Than Bouillon - Chicken, reduced sodium, 1 tsp

lentils, great value dried, 2 cup (or any beans you want)

Extra Virgin Olive Oil, 1.5 tbsp

Salt, .5 tsp

Cilantro 4 tbsp

Optional:

1 tsp tamarind concentrate or 1 tbsp tamarind chutney (adds flavor to the curry sauce)

Directions

Simmer the lentils int water til soft. In a large pan, cook the onion, squash cubes, garlic, and spices in the olive oil. add 1 cup stock or water+bouillon and let simmer, covered, til tender. Add the coconut milk and cilantro. Blend the squash in a blender or food processor til smooth, and mix together with lentils. Serve over rice.

Serving Size: makes 6 servings