Butternut Squash Curry with Lentils
Ingredients
The base
-
1
tbsp
extra virgin olive oil
-
1
medium
yellow onion, diced
-
1
tbsp
fresh ginger, minced
-
4
cloves
garlic, minced
The curry
-
3
tbsp
Thai red curry paste
-
4
cups
cubed butternut squash
-
1
can
full fat coconut milk
-
1
cup
vegetable broth
-
½
cup
red lentils
-
1
tbsp
coconut sugar
-
2 ½
tbsp
reduced sodium soy sauce
-
½
cup
frozen peas
-
⅓
cup
basil, chopped
-
½
lime
juiced
For serving
-
2-3
cups
cooked jasmine or basmati rice
-
handful
chopped roasted peanuts
Instructions
- Heat oil in a large skillet over medium heat, then cook onion, ginger, and garlic for 5 minutes.
- Add the curry paste and cook for another minute.
- Stir in the butternut squash, coconut milk, red lentils (or chickpeas), broth, and sugar. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- While the curry simmers, cook the rice in another pot.
- Add soy sauce, basil, and peas to the curry, cooking until the peas are warmed through. Stir in lime juice and adjust seasoning if needed.
- Serve the curry over rice and top with chopped peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
18g
Total carbohydrates
54g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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