Name: Squash and Lentil Curry
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 to 8 servings
Ingredients: 3 cups (750 ml) vegetable broth; 1 can (14 oz/398 ml) diced tomatoes; 1 can (14 oz/398 ml) coconut milk; 1 cup (200 g) dried green lentils, rinsed and drained; 1/2 cup (95 g) dried red lentils, rinsed and drained; 2 cups (280 g) peeled, seeded and diced butternut squash; 1 onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 tsp chili powder; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp ground turmeric; Salt and pepper

Comments

Rebecca L.

4 stars February 10th, 2018

Really enjoyed. Was first making and while I replaced diced tomatoes with crushed, dish was yummy! Will make again!
Kevin S.

5 stars March 18th, 2017

absolutely excellent...will definitely make again!!!
Gina G.

3 stars February 6th, 2017

Honestly, I was disappointed with this recipe. I found it lacked a lot of flavor. I ended up adding about 1.5 tsp curry powder and it was much better. Would only make again with this addition to the recipe. Served with naan as suggested and a bit of rice.
arlene g.

5 stars February 1st, 2017

So easy and lots of flavour. Will make again.
Elsa M.

3 stars January 5th, 2017

Good for a cold winter night! I would cook the veggies on the pan to add extra flavor to them. My dish ended up a bit more like a soup than I would have expected so I left it to simmer a bit longer!
Ishani D.

November 19th, 2016

gonna try this tonight!