Description
A hearty and flavorful butternut squash lentil curry that’s easy to make and packed with nutrients.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup dried lentils, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- 3 cups vegetable broth
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Cook until softened.
- Stir in curry powder and cook for 1 minute.
- Add butternut squash, lentils, coconut milk, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Season with salt and serve warm.
Notes
- Use red lentils for a creamier texture.
- Adjust curry powder to your preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg