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Butternut Squash and Red Lentil Curry
ROSANNA DAVISON NUTRITION17Ingredients
60Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash
- 1 low sodium stock (cube)
- 1 tsp. coconut oil
- 1 red onion (medium, diced)
- 1 clove garlic (minced)
- 2 red bell peppers (chopped)
- 70 grams mushrooms (sliced)
- 4 Tbsp. lentils (red split)
- 60 grams baby spinach
- 120 mL low fat coconut milk
- 1 Tbsp. curry powder
- 1 tsp. turmeric
- 1/2 tsp. smoked paprika
- 1/2 tsp. cumin powder
- 1 pinch chilli flakes (dried, to taste)
- salt
- pepper
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium900mg26% |
| Protein7g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A310% |
| Vitamin C180% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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