Brown Lentil Curry with Butternut Squash or Sweet Potatoes (idea)

rainbowplantlife.com

Vlad's Cool Dishes

▢ 1 ½ tablespoons unrefined virgin coconut oil, divided

▢ 1 teaspoon whole cumin seeds

▢ 1 medium yellow onion, diced

▢ 1 ½ teaspoons kosher salt, divided

▢ 6 garlic cloves, minced

▢ 1 (2-inch) piece of fresh ginger, finely minced or grated

▢ 1 tablespoon curry powder

▢ 1 ½ teaspoons ground turmeric

▢ ½ teaspoon cayenne pepper (optional, for spiciness)

▢ 2 tablespoons water

▢ 5 to 6 cups (700 to 850g) peeled and roughly chopped butternut squash, (can buy pre-cut squash)*

▢ 1 ½ cups (360 mL) low-sodium vegetable broth

▢ 1 cup brown lentils or green lentils

▢ 1 (15-ounce/ 400 mL) can “lite” coconut milk

▢ 3 tablespoons cashew butter (can substitute with almond butter or tahini)

▢ 4 ounces baby kale or baby spinach (or 4 to 5 large handfuls)

▢ 1 tablespoon fresh lemon or lime juice

▢ 1 large handful fresh cilantro, roughly chopped

▢ For serving: white rice and/or flatbread

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer