Lentil Curry with Squash and Spinach
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 220 |
| pro | 12 g |
| total fat | 4 g |
| carb | 39 g |
There's lots of satisfying flavour in this inexpensive high-fibre vegetarian dish. Serve with rice, warm pita or naan breads, and yogurt.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp curry powder
- 1 tbsp grated gingerroot
- 1 tsp ground cumin
- 1 tsp ground fennel
- 2-1/2 cups vegetable stock or chicken stock
- 1-1/2 cups water
- 1 cup green lentils
- 1/2 butternut squash, (1 lb/500 g)
- 1 large potato
- 6 cups fresh spinach
Preparation
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
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