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PdfRecipe:
Ingredients
1 butternut squash, diced
2 onions, chopped
2 cups lentils (should be red but I used green)
1tbsp oil
2 cloves garlic
2 tbsp fresh ginger (1tbsp ground)
1 tbsp curry powder
2 tsp each ground cumin, garam masala, turmeric, ground coriander
1 tsp salt
2 cans low sodium diced tomatoes
1 can unsweetened coconut milk (optional)
3 cups chicken/ veg stock
Method
Add oil to pan, cook onions and squash until onions are translucent
Add the garlic and fresh ginger and cook until fragrant
Add dried spices and cook until fragrant
Add lentils, stock, and tomatoes
Cook until soft, about 30 mins
Add coconut milk, if using, and cook another 10 mins
Enjoy!
Alternatively dump it all in a crockpot and cook high 3-4hrs or low 6-8.
Nutrition (including coconut milk)
Makes: 8 servings
359kcal/serving
10g fat, 50g carbs, 6g fiber, 17g protein