Lentils.org

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Lentils.org

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Lentil Curry with Squash & Cashews

Prep Time: 25 Minutes

Total time: 4 Hours

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    1 cup (250 mL) diced onion

    2 garlic cloves, minced

    1 Tbsp (15 mL) curry powder

    1 tsp (5 mL) cumin

    1 tsp (5 mL) coriander

    1 tsp (5 mL) red pepper flakes

    1 Tbsp (15 mL) ginger root, peeled and grated

    1 can (14 oz/398 mL) coconut milk

    2 cups (500 mL) butternut squash, cut into 1 inch (2.5 cm) cubes

    1½ cups (375 mL) white potato, cut into 1 inch (2.5 cm) cubes

    1 cup (250 mL) canned diced tomatoes

    1 cup (250 mL) vegetable stock, or water

    1 cup (250 mL) green lentils

    1 Tbsp (15 mL) honey

    1 tsp (5 mL) sea salt

    3 cups (750 mL) fresh spinach or baby kale

    ¼ cup (60 mL) fresh cilantro, chopped

    ½ cup (125 mL) cashews

    ¼ cup (60 mL) plain yogurt


Directions

  1. HEAT a large skillet over medium high heat. Add canola oil and let it warm for 30 seconds. Add onions and cook until translucent, about 5 minutes. Stir in garlic, curry, cumin, coriander, and red pepper flakes and cook for 2 more minutes. Stir in ginger and coconut milk, and scrape up any bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer 3 minutes.
  2. POUR this mixture into a slow cooker. Add in squash, potatoes, diced tomatoes, and vegetable stock. Stir in lentils, honey, and sea salt. Cook on low for 6-7 hours or high for 3-4 hours.
  3. STIR in the fresh spinach or kale, and cilantro. Cover and cook on high for 5 minutes.
  4. SPOON into bowls. Top with cashews and a dollop of plain yogurt.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 440
  • Total Fat 25 g
  • Saturated Fat 13 g
  • Cholesterol 0 mg
  • Carbohydrates 48 g
  • Dietary Fibre 10 g
  • Sugar 9 g
  • Protein 14 g
  • Sodium 450 mg
  • Potassium 738 mg
  • Folate 32 mcg