Vegetarian

Indian Butternut Squash Lentil Curry is for Dinner.

Indian Butternut Squash Lentil Curry takes 20 minutes to prepare.

Indian Butternut Squash Lentil Curry takes 30 minutes to cook.

Indian Butternut Squash Lentil Curry makes 6 servings.

The ingredients for Indian Butternut Squash Lentil Curry are:

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)

Here is how you make Indian Butternut Squash Lentil Curry:

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

The nutritional information for Indian Butternut Squash Lentil Curry is:

• 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

Indian Butternut Squash Lentil Curry is Indian cuisine.

The dietary needs meet for Indian Butternut Squash Lentil Curry is Vegan