Butternut Squash & Lentil Curry

A hearty and warming curry featuring butternut squash and red lentils, spiced with curry powder and turmeric, served with basmati rice or naan.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large non-stick frying pan or pot over medium heat. Add garlic, onion, ginger and carrots. Sauté for 3-5 minutes with a splash of water. Add curry powder and turmeric, continue cooking for 2-3 more minutes.

Step 2

Add vegetable broth and adjust the taste with salt and pepper as needed. Pour the almond milk into the pot. Stir the liquids together as they warm up and mix with one another.

Step 3

Add potatoes, butternut squash and lentils. Bring the contents to a boil, then turn the heat down to medium. Cover the pot or pan with a lid and cook for approximately 30 minutes until potatoes, squash, and lentils are soft.

Step 4

About 15 minutes before the curry is done, cook the rice according to packaging instructions. Alternatively, serve the curry with naan or poppadoms.