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Butternut squash and red lentil curry

Red lentils melt as they cook: they thicken the curry, with no flour or cream.

Hot dish · 4 servings · Prep time 40 min

Per serving

Calories569kcal
Protein23g
Carbs89g
Fat11g

Ingredients

  • 800 gButternut squash
  • 250 gRed lentils
  • 200 mlCoconut milk
  • 150 gOnions
  • 15 gFresh ginger
  • 10 gCurry powder
  • 150 gSpinach
  • 200 gBasmati rice

Method

  1. Soften the sliced onion dry in a pot for 5 minutes, then add the grated ginger and curry powder for 1 minute.
  2. Add the cubed squash, rinsed lentils, coconut milk and 600 ml of water. Simmer for 25 minutes.
  3. When the squash is tender and the lentils have melted, stir in the spinach. Season.
  4. Serve with the basmati rice, cooked for 11 minutes.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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