Soups

Lentil and Butternut Squash Curry Recipe (Vegan Recipe) Lentil and Butternut Squash Curry Recipe: this vegan recipe is a perfect blend of delicious, creamy and warm flavors of fall. The ingredients are slow cooked in curry powder along with coconut milk to give us a fingerlicking deliciousness in every spoon. 5 min Prep Time 50 min Cook Time 55 min Ingredients 2 Cups of Lentils 2 cups Butternut Squash - peeled and chopped in bite size pieces* 1 large Onion - thinly chopped 1 inch Fresh Ginger - thinly chopped 2 Cloves Garlic - crushed 1 Can Coconut Milk 2 Cups Vegetable Stock or Use Plain Water 3 Tbsp Olive Oil Spices: 2-3 Bay Leaf 3-4 Cloves 1 Tsp Cumin Seeds 1 Tsp Turmeric Powder 1 Tsp Red Chili Powder - you can add less or more as per taste 1 Tsp Curry Powder - you can add less or more as per taste Salt as per taste Get Ingredients Powered by Chicory Report this ad Instructions Rinse the lentils under cold water and keep them aside in a bowl. Now heat a large skillet and add olive oil. Add bay leaf, cumin seeds, cloves and saute over low heat. Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color. Add the soaked lentils and saute everything together. Now, add the spices, saute and cover cook for 10 minutes over low heat (stir every 2 minutes). Once lentils are little mush, add stock, butternut squash, and saute everything evenly. Let this cook for another 30 minutes or till lentils are completely cooked and creamy. Finally add coconut milk and cook for a further 15 minutes (over medium flames). Turn off the heat. Transfer to serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds. Serve with choice of sides like bread/roti/rice or any grain of choice. Notes This recipe is vegan, glutenfree and smooth.