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Lentil and Butternut Squash Curry Recipe (Vegan Recipe) #butternut
EASYCOOKINGWITHMOLLY.COM15Ingredients
55Minutes
480Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups lentils
- 2 cups butternut squash (peeled and chopped in bite size pieces*)
- 1 large onion (thinly chopped)
- 1 inch fresh ginger (thinly chopped)
- 2 cloves garlic (crushed)
- 1 can coconut milk
- 2 cups vegetable stock (or Use Plain Water)
- 3 Tbsp. olive oil
- 3 bay leaf
- 4 cloves
- 1 tsp. cumin seeds
- 1 tsp. turmeric powder
- 1 tsp. red chili powder (you can add less or more as per taste)
- 1 tsp. curry powder (you can add less or more as per taste)
- salt (as per taste)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium1020mg29% |
| Protein19g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber23g92% |
| Sugars6g |
| Vitamin A110% |
| Vitamin C30% |
| Calcium10% |
| Iron45% |
* 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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