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Butternut, Chickpea and Lentil Curry

 
Butternut, Chickpea and Lentil Curry
1.2k

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

Yield

8

servings

Prep

26

min

Cook

45

min

Ready

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons canola oil
or ghee
1 large yellow onion
sliced
1 ½ teaspoons cumin
ground
1 ½ teaspoons coriander
ground
1 ½ teaspoons fennel seeds
ground
1 ½ teaspoons turmeric
1 ½ teaspoons garam masala
ground
*
1 teaspoon cinnamon
1 teaspoon black pepper
freshly ground
1 teaspoon cayenne pepper
or more or less to your own taste
1 tablespoon ginger root
freshly grated
1 tablespoon garlic
freshly minced, or more or less to taste
5 ounces lentils, red (masoor dal)
150 grams
½ large butternut squash
or 1 small, peeled and chopped
*
16 ounces chickpeas (garbanzo beans)
1 can, rinsed and drained
4 cups baby spinach
*
1 each lemon
juice
2 teaspoons salt
or more or less to taste
¼ cup cilantro
freshly chopped
2 tablespoons mint leaves
freshly chopped

Directions

Heat oil in a large saucepan over medium high heat.

Cook onions until softened, about 5 minutes.

Add spices, fresh ginger and garlic, stir well and cook for 2 to 3 minutes.

Add lentils, squash and 1¼ pt water (700ml).

Bring to a boil, then simmer under low heat, until lentils are mushy into paste, 15 to 20 minutes. Squash should not be mushy.

Stir in chickpeas and spinach, stir well until spinach leaves have been wilted and mixture is hot, 3 minutes or more.

Add lemon juice, salt, cilantro and mint leaves.

Serve warm with rice or bread.

 

* not incl. in nutrient facts

Reviews

over 5 years

This is one of our favorite curry recipes. It's packed with goodness and yumminess. Assorted spices worked deliciously well with the combination of the butternut squash, chickpea and spinach.

We usually serve it with some homemade naan bread or crusty bread to make a whole meal.

Add review

 

 

Comments

SWEETY
Cottonwood, United States
 about 7 years ago

I'M COOKING IT WRITE NOW, AND THE SQUASH IS ALREADY SOFT AND THE LENTALS ARE NOT COOKED ALL THE WAY, I THINK NEXT TIME I'LL COOK THE LENTALS 15 TO 20 MIN. BEFORE ADDING THE SQUASH


Cottonwood, United States
 about 7 years ago

REALLY GOOD, I COOKED THE LENTALS FOR 15 MIN. THEN ADDED THE SQUASH, VERY VERY GOOD


Cottonwood, United States
 about 7 years ago

VERY GOOD, LOVED IT. I COOKED THE LENTALS FOR 15 MIN. FIRST THEN ADDED THE SQUASH..

zhangbo
Tornto, Canada
 about 7 years ago

we made this recipe last year, and the flavor was absolutely good, I think for cooking lentils, it depends on how fresh the lentils are, fresher ones doesn't take too long, usually around 15 minutes!

Ant
Australia
 almost 6 years ago

I'm not vegetarian - but this is one of my favorite dishes!

Cook lentils for 15 mins extra

Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 17023% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 773mg 32%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 33%
Sugars g
Protein 15g
Vitamin A 4% Vitamin C 14%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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