Butternut & Lentil Curry
| August 11, 2018 |
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
|
| Servings | Calories Per Serving | Effort |
| 6 | 307kcal | Medium |
Ingredients
- 1 onion chopped
- 2 tbsp coconut oil
- 1 tbsp coriander seeds
- 1/2 tsp cayenne pepper
- 3 cloves garlic chopped
- 1 tsp cumin ground
- 1 tbsp turmeric
- 2 tbsp ginger grated or chopped
- 250 g dried lentils
- 300 g butternut peeled and cubed
- 250 g chickpeas
- 400 g tomatoes chopped
- 125 ml vegetable stock
- 400 ml coconut milk
- 1 cup coriander chopped
Preferences
| No. of Servings: | servings |
| Units: |
Instructions
- Heat coconut oil over medium heat in a large saucepan. Add the onion and fry until translucent. Add the coriander seeds and toast until browned. Add the garlic, ginger, cumin, turmeric and cayenne pepper. Fry for a minute or two until the flavours release. If it looks like it is too dry, add a splash of water to form a paste.
- Add the butternut, lentils, chickpeas, coconut milk, tomatoes and stock. Simmer for 45 min to 1 hour or until the lentils and butternut is cooked. Stir every 10 - 15 minutes. *I did my recipe in my Instant Pot and put it in the pressure cooker for 15 minutes. When cooked, stir in the coriander leaves and serve with basmati rice.
Nutrition Facts
Butternut & Lentil Curry
Amount Per Serving
Calories 307
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 37mg
2%
Potassium 1039mg
30%
Total Carbohydrates 47g
16%
Dietary Fiber 18g
72%
Sugars 5g
Protein 15g
30%
Vitamin A
146%
Vitamin C
58%
Calcium
6%
Iron
24%
* Percent Daily Values are based on a 2000 calorie diet.
