Butternut, Chickpea & Lentil Curry

Name: Butternut, Chickpea and Lentil Curry
Total time: P1H
Yield: 8
Cuisine: Indian
Ingredients: canola oil; yellow onion; cumin; coriander; fennel seeds; turmeric; garam masala; cinnamon; black pepper; cayenne pepper; ginger root; garlic; lentils, red (masoor dal); butternut squash; chickpeas (garbanzo beans); baby spinach; lemon; salt; cilantro; mint leaves

Submitted by happyzhangbo

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

1½ hrs

Ingredients

TABLESPOONS CANOLA OIL
or ghee

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 *

TEASPOON CINNAMON

TEASPOON BLACK PEPPER
freshly ground

TEASPOON CAYENNE PEPPER
or more or less to your own taste

TABLESPOON GINGER ROOT
freshly grated

TABLESPOON GARLIC
freshly minced, or more or less to taste

OUNCES LENTILS, RED (MASOOR DAL)
150 grams

LARGE BUTTERNUT SQUASH
or 1 small, peeled and chopped *

OUNCES CHICKPEAS (GARBANZO BEANS)
1 can, rinsed and drained

CUPS BABY SPINACH *

EACH LEMON
juice

TEASPOONS SALT
or more or less to taste

CUP CILANTRO
freshly chopped

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

Comments

SWEETY

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

anonymous

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

anonymous

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

zhangbo

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

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

Cook lentils for 15 mins extra

Nutrition Facts

111g

Amount per Serving