Serve this rich squash curry over brown rice, garnished with a dollop of plain, non-fat Greek yogurt, if desired. This dish is excellent for putting vegetables at the center of your table.
Ingredients
- 2 cups brown lentils
- 1 large yellow onion, chopped
- 1 Tbsp. canola oil
- 4 cups squash, peeled and cubed
- 1½ cups low-sodium vegetable broth
- 1½ Tbsp. red curry paste
- 2 tsp. curry powder
- ½ tsp. turmeric
- ½ tsp. salt
- ½ tsp. cayenne pepper
- Dash of cinnamon
- ½ cup light coconut milk
- 2 large tomatoes, diced
Directions
- Cook the lentils in a large pot of boiling water until tender (35-40 minutes). Drain and set aside.
- While the lentils are cooking, sauté onion in oil over medium heat until soft (5-8 minutes). Add squash and vegetable broth. Simmer, covered, until squash is soft (15-20 minutes).
- Using an immersion blender or working in small batches with a kitchen towel loosely covering the open vent of a regular blender, puree the squash mixture until smooth. Whisk in curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk.
- Stir in cooked lentils and tomatoes. Simmer together to combine flavors (10 minutes). Serve hot.
Nutrition Facts
6 servings per container
Serving Size 349 g
| Amount per serving | ||
|---|---|---|
| Calories | 335 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 1.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 315mg | 13% | |
| Total Carbohydrate 58g | 21% | |
| Dietary Fiber 10.5g | 39% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 41g | ||
| Protein 18g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 88.7mg | 6% | |
| Iron 5.3mg | 30% | |
| Potassium 955mg | 20% | |
| Vitamin A 608.9mcg | 70% | |
| Vitamin C 32.8mg | 35% | |
| Vitamin E 2.6mg | 20% | |
| Vitamin K 11.6mcg | 10% | |
| Thiamin 0.7mg | 60% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 5.9mg | 40% | |
| Vitamin B6 0.6mg | 35% | |
| Folate 346.2mcg | 87% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 3.3mcg | 10% | |
| Chloride 42.7mg | 2% | |
| Pantothenate 1.8mg | 40% | |
| Phosphorus 235.9mg | 20% | |
| Iodine 0.5mcg | 0% | |
| Magnesium 73.3mg | 15% | |
| Zinc 2.4mg | 20% | |
| Selenium 1mcg | 2% | |
| Copper 0.6mg | 70% | |
| Manganese 1.3mg | 60% | |
| Chromium 0.4mcg | 0% | |
| Molybdenum 9mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Butternut Squash, Lentils, Tomatoes, Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Lite Coconut Milk (water, Coconut Milk, Guar Gum (a Natural Emulsifier)), Onion, Red Curry Paste (spices (including Red Chili Pepper), Garlic, Lemongrass, Salt, Shallot, Coriander Root & Kaffir Lime Peel), Canola Oil, Curry Powder (spices, Turmeric, Garlic, Silicon Dioxide), Salt, Turmeric, Cayenne Pepper, Ground Cinnamon.
Latest from Our Blog
Vacation Rental Cooking (And Not Cooking)
Eating out vs. vacation rental cooking—what's the best balance? Our tips can help you eat healthy, save money, and enjoy your time away.