Excited about dinner time? How does a low-fat, veggie coconut curry full of all the good stuff sound? I know right, heaven.
Made with a combination of sweet butternut squash, red lentils and a bunch of fragrant curry spices, there’s no better thing to do to yourself than use a half an hour of your afterwork time to cook this treat.
Butternut squash is a fiber-rich veggie and when combined with lentils works wonders to your digestion. High content of beta-carotene (vitamin A) and folate have a positive impact on your skin and hair. One serving of butternut squash also provides half of the recommended daily intake of vitamin C. Together with healing spices like turmeric and ginger this curry gives a big boost to your immune system too.
Here are the instructions, happy cooking!
Butternut Squash Red Lentil Curry
(makes 4-5 servings)
2 small to medium -sized butternut squashes
3 cups low-sodium vegetable stock
1 cup split red lentils
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1 tsp ground turmeric
½-1 tsp ground cumin
1 tsp ground ginger
½ red chili flakes
1 cup coconut milk
+ brown rice for serving
Start by preheating oven to 200°C and line a baking tray with foil. Cut the butternut squashes to half lengthwise. Scoop out the seeds inside and place onto baking tray cut side down. Bake in oven for about 30 minutes or until fully cooked.
In a large pot bring vegetable stock to boil. Rinse the lentils and transfer into pot. Add coconut sugar, curry powder, turmeric, cumin, ginger and chili flakes, stir well. Let simmer covered about 15 minutes, stirring occasionally. After the lentils have cooked, add coconut milk. Stir well and let simmer for additional 5 minutes.
Remove the baked (softened) butternut squashes out of oven. Peel the skin and cut into cubes. Transfer into pot with lentils. Stir carefully (you don’t want to turn the squash into mash!) and let sit a couple minutes. Serve with brown rice and ENJOY!
Thank you for reading, have a beautiful day! 🙂
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