Butternut & Lentil Curry
August 11, 2018
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Servings Calories Per Serving Effort
6 307kcal Medium
No. of Servings: servings
  1. 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.
  2. 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.
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