Name: Squash & Red Lentil Curry
Total time: 40 min
Ingredients: 2 tablespoons canola oil; 1 ½ cups diced onion; 2 cloves garlic, minced; 1 tablespoon minced fresh ginger; 2 teaspoons curry powder or garam masala; 1 20-ounce package cubed peeled butternut squash (see Tip); 1 cup red lentils; 1 cup chopped fresh tomato or one 15-ounce can diced tomatoes, drained; 1 ½ teaspoons salt; 4 cups water; 1 14-ounce can lite coconut milk; 5 lime wedges; Chopped fresh cilantro for garnish

Directions

Step 1

Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.

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Step 2

Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.

Tips

Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of 1/2-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

Nutrition Facts

Serving Size: 1 3/4 cups

Per Serving:

326 calories; protein 13.6g; carbohydrates 46.5g; dietary fiber 13.1g; sugars 7.7g; fat 11.5g; saturated fat 4.6g; vitamin a iu 12370.9IU; vitamin c 38.3mg; folate 247.6mcg; calcium 107.1mg; iron 4.9mg; magnesium 92.5mg; potassium 995.8mg; sodium 734.6mg; thiamin 0.3mg.

Exchanges:

2 starch, 1 vegetable, 1/2 lean meat, 2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts