Indulge in the comforting flavors of this hearty vegan curry. Sweet, roasted butternut squash melds seamlessly with protein-packed lentils, creating a satisfying and nutritious dish. A rich blend of spices adds depth and warmth, while a creamy coconut milk base provides a luxurious finish. This easy-to-follow recipe is perfect for a cozy weeknight dinner or a flavorful vegetarian meal.
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Vegan Lentil Curry With Roasted Butternut Squash
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Ingredients
- 1 medium butternut squash peeled and cubed
- Tbsp. olive oil
- 1 tsp. cumin seeds
- 1 onion chopped
- 3 garlic cloves minced
- 1 Tbsp. ginger minced
- 1 can 14 oz diced tomatoes
- 1-1/2- cup dried sprouted lentils rinsed
- 1 can 14 oz coconut milk
- 2 tsp. curry powder
- 1 tsp. turmeric
- 1/2 tsp. chili powder optional
- 1/2 tsp. cinnamon
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Preheat oven to 400 degrees F.
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In large bowl, toss butternut squash with olive oil, salt and pepper. Roast for 25-30 mins until tender.
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In large pot, heat oil and sauté cumin seeds, onion, garlic and ginger until fragrant.
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Add diced tomatoes, curry powder, turmeric, chili powder and cinnamon. Cook for 2 mins.
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Stir in lentils, coconut milk and vegetable broth. Simmer for 20-25 mins until lentils are tender.
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Fold in roasted butternut squash. Adjust seasoning with salt and pepper.
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Garnish with cilantro and serve with rice or naan.
Notes
Nutrition
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The post Vegan Lentil Curry With Roasted Butternut Squash first appeared on The Upside by Vitacost.com.