Tested till perfect Lentil Curry with Squash and Spinach
Photography by Matthew Kimura

Lentil Curry with Squash and Spinach

There's lots of satisfying flavour in this inexpensive high-fibre vegetarian dish. Serve with rice, warm pita or naan breads, and yogurt.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspall-purpose flour
  • 1 tbsp 1tbspcurry powder
  • 1 tbsp 1tbspgrated gingerroot
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspground fennel
  • 2-1/2 cups 2-1/2cupsvegetable stock or chicken stock
  • 1-1/2 cups 1-1/2cupswater
  • 1 cup 1cupgreen lentils
  • 1/2 1/2butternut squashbutternut squashes, (1 lb/500 g)
  • 1 1large potatopotatoes
  • 6 cups 6cupsfresh spinach
To change the number of servings, enter the number, then press "calculate". or reset


In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1 minute. Add stock, water and lentils. Bring to boil; cover, reduce heat and simmer for 30 minutes.

Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.

Thin and coarsely chop spinach; stir into pot until wilted.

Nutritional Information Per serving: about

cal 220 pro 12g total fat 4g carb 39g
All rights reserved. TVA Group Inc. 2015