Lentil Curry with Squash & Cashews – Lentils.org

Lentil Curry with Squash & Cashews

  By lentilsorg      

September 2, 2015

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This dish brings everything you know and love about curry together with a combination of some of your favourite whole food ingredients!

  • Prep: 25 Minutes
  • Cook: 3 Hours 35 Minutes

  • 25 Minutes

    3 Hours 35 Minutes

    4 Hours

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories440
Sodium450 mg
Potassium738 mg
Protein14 g
Cholesterol0 mg
Sugar9 g
Total Fat25 g
Saturated Fat13 g
Total Carbohydrates48 g
Dietary Fiber10 g