Butternut Squash & Red Lentil Curry
Tender butternut squash and red lentils simmered in a creamy coconut-tomato curry with warming spices and a squeeze of lime, served over fluffy basmati rice.
20m prep · 40m cook · 4 servingsGluten-Free
Ingredients
- 4 cups Butternut Squash
- 1 cup Dry Red Lentils
- 1 can (13.5 oz) Full-fat Coconut Milk
- 1 can (14.5 oz) Diced Tomatoes
- 1 whole Yellow Onion
- 4 cloves Garlic
- 1 tbsp Fresh Ginger
- 2 tbsp Curry Powder
- 2 cups Vegetable Broth
- 2 tbsp Coconut Oil
- 1 whole Lime
- 1 ½ tsp Salt
- ¼ cup Fresh Cilantro
- 2 cups Basmati Rice
- 3 cups Water
Instructions
Estimated nutrition (per serving)
Calories680 kcal
Protein21g
Carbs95g
Fat26g
Fiber10g
Sodium1240mg
Sugar10g