Lentil & Squash Coconut Curry



- 1tbsp coconut oil
- 1 large brown onion, diced
- 6 cloves of garlic, minced
- 1tbsp grated ginger
- 2tbsp curry powder
- 2tsp light brown sugar
- 1tsp ground cumin
- 1/2tsp dried mixed herb
- 400g red lentil
- 400ml light coconut milk
- 1.75L vegetable broth
- 1.7kg butternut squash, seeded and cubed
- 200g curly leaf kale
- 240g chickpeas drained from can
- 1/4tsp ground black pepper

1. Melt coconut oil in a big soup pot, sauté onion for 2 minutes. Add garlic and ginger, saute for another 2 minutes. Then, add curry powder, sugar, cumin, and herb, stir to coat.

2. Add red lentil, coconut milk, and vegetable broth. Stir well and bring to a boil. Cook covered for 10 minutes. Then, add butternut squash and bring it back to boil again. Cook covered for another 10 minutes.

3. Stir in kale and cook for 5 minutes. Finally, add chickpeas and cook uncovered for the last 5 minutes. Season with ground black pepper. ENJOY!!!

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