Butternut Squash Curry
Ingredients
The curry
-
1
medium
butternut squash
-
1
tablespoon
grapeseed oil
-
1
can
coconut milk (13.66 ounces)
-
1
tablespoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
ground turmeric
-
½
teaspoon
ground fenugreek
-
½
teaspoon
ground cinnamon
-
½
teaspoon
cayenne pepper (optional)
-
1
tablespoon
lime juice
The lentils and Brussels sprouts
-
1
cup
dry lentils
-
2
tablespoons
grapeseed oil
-
1
medium
shallot
-
1
inch piece
ginger (grated)
-
2
cups
thinly sliced Brussels sprouts (about 12)
Optional for serving
-
2
cups
cooked brown basmati rice
-
to taste
fresh mint
-
to taste
cilantro
Instructions
- Preheat the oven to 450°F and prepare the butternut squash by cutting it in half, seeding it, and placing it skin-side down on a baking sheet with oil, salt, and pepper.
- Roast the squash for about 60 minutes, rotating halfway through, until tender and browned.
- Once cool, scoop the flesh into a blender and add coconut milk, lime juice, and spices. Blend until smooth.
- While the squash is roasting, cook the lentils in a skillet with water and salt until tender, then drain.
- In the same skillet, heat oil and sauté sliced shallot and grated ginger until fragrant.
- Add sliced Brussels sprouts to the skillet and cook until tender, then stir in the cooked lentils and butternut squash sauce.
- Keep the curry warm on low heat, stirring occasionally, until ready to serve.
- Serve the curry over brown basmati rice and garnish with fresh herbs if desired.
Nutrition Facts (estimated)
Servings
4
Calories
623
Total fat
31.8g
Total carbohydrates
73.1g
Total protein
19g
Sodium
183.2mg
Cholesterol
0mg
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