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butternut-squash-lentil-curry-recipe

Butternut Squash Lentil Curry Recipe

A hearty and delicious gluten-free curry made with butternut squash and lentils.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 cup red lentils
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 2 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • to taste Salt and pepper
  • 2 tablespoon olive oil
  • for garnish Fresh cilantro

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Sauté until onion is translucent.
  2. Add curry powder, cumin, and turmeric. Cook for another minute.
  3. Add butternut squash, lentils, coconut milk, and vegetable broth. Bring to a boil.
  4. Reduce heat and simmer for 30-35 minutes, or until squash and lentils are tender.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Curry, Gluten-Free, Vegetarian
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