Butternut Squash Red Lentil Curry
This delicious and cozy Red Lentil Curry will cure what ails you this Fall and Winter!
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Servings: 5 servings
Equipment
- Slow Cooker
Ingredients
- 2 tbsp olive oil
- ½ yellow onion diced
- 1 clove garlic finely minced
- 1 carrot diced
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp garam masala
- ½ tsp Kashmiri chili powder
- 4 cup butternut squash cubed
- 1 cup red lentils rinsed
- 28 oz can fire roasted tomatoes
- ½ cup water
- ½ tbsp salt to taste
- cracked pepper
- 400 ml can coconut milk
- 4 cups kale torn
Instructions
- Turn the slow cooker on high. Add olive oil, onion, garlic, carrot and spices. Stir to combine.
- Add squash, stir to mix. Add red lentils and toss to coat well.
- Add in canned tomatoes, salt and cracked pepper. Place the lid on the slow cooker and set the timer for 2 1/2 hours.
- Add in coconut milk and torn kale. Place the lid back on and cook for 30 minutes more.
- Check for seasoning and serve with rice.
Nutrition
Nutrition Facts
Butternut Squash Red Lentil Curry
Serving Size
1 serving
Amount per Serving
Calories
285
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
972
mg
42
%
Potassium
882
mg
25
%
Carbohydrates
46
g
15
%
Fiber
16
g
67
%
Sugar
8
g
9
%
Protein
13
g
26
%
Vitamin A
16340
IU
327
%
Vitamin C
46
mg
56
%
Calcium
180
mg
18
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.