Squash and Lentil Curry
- Preparation 15 min
- Cooking 6 h
- Other 8 h
- Makes 6 to 8 servings
- Végétarien
- Végétalien
- Sans noix
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
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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