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Glennys Hughes-Fragkou: "I leave the squash in chunks to give texture. Thi…" Read More
21Ingredients
80Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 butternut squash (medium, cut in half lengthwise and seeded, see note)
- 1 Tbsp. grapeseed oil (or cooking oil of choice)
- salt
- pepper
- 13.66 oz. coconut milk
- 1 Tbsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1/2 tsp. fenugreek (ground)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper (or to taste, optional)
- 1 Tbsp. lime juice
- 1 cup dry lentils
- salt
- 2 Tbsp. grapeseed oil (or cooking oil of choice)
- 1 medium shallot (sliced)
- 1 inch ginger (piece, grated)
- 2 cups Brussels sprouts (thinly sliced, about 12)
- cooked rice
- fresh mint
- cilantro
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Reviews(1)
Glennys Hughes-Fragkou 3 years ago
I leave the squash in chunks to give texture. This curry is amazing, I love it so much I make it every week!