Lentil Curry with Squash and Spinach
This recipe makes 6 servings
|Per serving: about||-|
|total fat||4 g|
- Portion size: 6
There's lots of satisfying flavour in this inexpensive high-fibre vegetarian dish. Serve with rice, warm pita or naan breads, and yogurt.
- 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
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.
Source : © CanadianLiving.com