Butternut, Chickpea & Lentil Curry
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 servingsPrep
26 minCook
45 minReady
1½ hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
or ghee |
|
| 1 | large |
yellow onion
sliced |
|
| 7.5 | ml |
cumin
ground |
|
| 7.5 | ml |
coriander
ground |
|
| 7.5 | ml |
fennel seeds
ground |
|
| 7.5 | ml |
turmeric
|
|
| 7.5 | ml |
garam masala
ground |
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
cayenne pepper
or more or less to your own taste |
|
| 15 | ml |
ginger root
freshly grated |
|
| 15 | ml |
garlic
freshly minced, or more or less to taste |
|
| 144.5 | ml/g |
lentils, red (masoor dal)
150 grams |
|
| 0.5 | large |
butternut squash
or 1 small, peeled and chopped |
*
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
1 can, rinsed and drained |
|
| 946 | ml |
baby spinach
|
*
|
| 1 | each |
lemon
juice |
|
| 1E+1 | ml |
salt
or more or less to taste |
|
| 59 | ml |
cilantro
freshly chopped |
|
| 3E+1 | ml |
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.
