Recipes ofStephanie Searor, MS RD LDN RYT-200

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Lentil + Winter Squash Coconut Curry

Thursday, August 22, 2019
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Total time
1 hour
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Preparation time
25 minutes
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Portions
6

This curry comes together in an hour, meaning that you have more time to play in the fall leaves! (Just watch for bugs). Use vegetable stock to make this recipe vegan-friendly.

Ingredients
or1 cup cubed sweet potatoes (peeled or unpeeled)
or1 cup cubed acorn squash (peeled or unpeeled)
or1 cup uncooked lentils
or1 cup chopped onions
or2 cans coconut milk (full fat)
or1 tablespoon curry powder
or1 teaspoon salt
or1 teaspoon freshly ground black pepper
or2 tablespoons olive oil
or4 cups chicken broth (or vegetable broth to make it vegan)
or1/4 cup chopped cilantro leaves and stems, rinsed
Preparation
1.
In a medium stockpot, saute the potato, onion, winter squash, and lentils in the olive oil for 5-7 minutes, until the vegetables start to soften.
2.
Add the curry powder, salt, pepper, broth, and coconut milk, and turn the heat down to low.
3.
Simmer for 45 minutes, or until the lentils are tender. Season to taste and garnish with chopped cilantro.
Nutritional information
Per 100 gPer portion (387 g)% DRI
Energy115 kcal445 kcal22 %
Fat8 g30 g46 %
Fatty acids, total saturated6 g22 g112 %
Cholesterol0 mg0 mg0 %
Sodium237 mg917 mg38 %
Carbohydrate9 g34 g11 %
Sugars1 g3 gremove
Fiber1 g6 g22 %
Protein4 g14 gremove
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Stephanie Searor, MS RD LDN RYT-200
Stephanie Searor, MS RD LDN RYT-200
Dietitian passionate about helping people fall back in love with their bodies and their relationship with food
Contact
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