Vegetarian

Curry Butternut Squash Veggie Patty is for Lunch.

Curry Butternut Squash Veggie Patty takes 30 minutes to prepare.

Curry Butternut Squash Veggie Patty takes 40 minutes to cook.

Curry Butternut Squash Veggie Patty makes 4 servings.

The ingredients for Curry Butternut Squash Veggie Patty are:

1/2 cup butternut squash
1 cup lentils (I used trader joes couscous, quinoa, harvest blend instead of lentils)
1 cup brown rice
10 baby carrots
1 small yellow onion
spices-1 tbsp curry powder, cinnamon, 1 tsp cumin, to taste= parsley flakes, garlic salt, black pepper, red pepper
1 tbsp olive oil
1 tbsp coconut oil
1 garlic clove
1/8 cup coconut almond milk blend

Here is how you make Curry Butternut Squash Veggie Patty:

-sautee onion, carrots and garlic with spices and olive oil -cook lentils and add 1 tbsp coconut oil-cook rice-place all ingredients in food processor or blender and blend together into a dough-like texture/ add coconut milk in blender-mash into equal size pattys and bake in oven at 350 or on a pan on the stove with a bit of oilI sprinkled garlic salt on the pattys before putting them in the ovenServing Size: 4 pattysNumber of Servings: 4Recipe submitted by SparkPeople user ROMNNOODLE.

The nutritional information for Curry Butternut Squash Veggie Patty is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 325.1

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 278.3 mg
• Total Carbs: 52.8 g
• Dietary Fiber: 3.7 g
• Protein: 7.7 g

The dietary needs meet for Curry Butternut Squash Veggie Patty is Vegetarian