A 3-step plant-based squash and lentil curry recipe that is packed with flavor and nutrients. Serve over a whole grain like brown rice for a delicious filling meal.
Course Main Course, Soup
Cuisine American, Indian
Diet Vegan, Vegetarian
Keyword curry, Lentil Curry, Plant-Based Curry
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Ingredients
1red onion, diced
1butternut squash, cut into 1/2 inch cubes
1bell pepper, diced any color
1cuplentils, rinsed
1cupsvegetable broth
3cupswater
4large tomatoes, chopped
2cupsleafy greens, chopped collards, kale, chard or spinach
1 1/2 Tcurry powder
1/4 tsp ground coriander or cumin
1/4tspred pepper flakes optional
Instructions
Add all ingredients except leafy greens to a large saucepan over medium heat. Bring to a boil, reduce to low heat and cover. Let simmer for 20 minutes.
Stir in chopped leafy greens.
Serve warm on it's own or over cooked brown rice, barley, millet or quinoa.
Notes
Feel free to make a big batch as this is delicious leftover!