Lentil Squash Curry with Cashews
By Angel Luk on
This healthy curry is packed with flavour!
- 2 tablespoon canola oil
- 1 cup onion, diced
- 2 garlic cloves
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon red pepper flakes
- 1 tablespoon ginger root, grated
- 14 oz. can coconut milk
- 2 cups butternut squash, cubed
- 1 ½ cups white potato, cubed
- 1 cup diced tomatoes, canned
- 1 cup vegetable stock or water
- 1 cup green lentils, uncooked
- 1 tablespoon honey
- 1 teaspoon salt
- 3 cups fresh spinach or baby kale
- ¼ cup fresh cilantro, chopped
- ½ cup cashews
- ¼ cup Greek yogurt, plain
- Heat canola oil in a large skillet over medium high heat.
- Add onions and cook until translucent. Stir in garlic, curry, cumin, coriander, and red pepper flakes cooking for 2 more minutes.
- Stir in ginger and coconut milk, scraping the bottom of the pan. Bring to a boil, then reduce heat and simmer for 3 minutes.
- Pour mixture into a slow cooker adding in squash, potatoes, tomatoes and vegetable stock. Stir in lentils, honey and sea salt. Cook on low for 6-7 hours or high for 3-4 hours.
- Stir in fresh spinach or kale, and cilantro. Cover and cook on high for 5 minutes.
- Top with cashews and a dollop of plain Greek yogurt.
To reduce fat, use light coconut milk.
If you prefer not to use a slow cooker, you can modify the recipe as follows:
Use canned lentils that are already cooked or boil the lentils in a separate pot until cooked, then drain well before using.
Roast squash and potatoes in an oven (or toaster oven) for about 20-25 minutes on 3500F until a fork pierces through a piece without resistance.
Follow the rest of the recipe as written.
You can visit Angel's site here.