Search
by Ingredient

Butternut, Chickpea & Lentil Curry

StarStarStarStarEmpty star

Your rating

Butternut, Chickpea and Lentil Curry

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

 

Yield

8 servings

Prep

26 min

Cook

45 min

Ready

hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons canola oil
or ghee
Camera
1 large yellow onion
sliced
Camera
1 ½ teaspoons cumin
ground
Camera
1 ½ teaspoons coriander
ground
Camera
1 ½ teaspoons fennel seeds
ground
Camera
1 ½ teaspoons turmeric
Camera
1 ½ teaspoons garam masala
ground
* Camera
1 teaspoon cinnamon
Camera
1 teaspoon black pepper
freshly ground
Camera
1 teaspoon cayenne pepper
or more or less to your own taste
Camera
1 tablespoon ginger root
freshly grated
Camera
1 tablespoon garlic
freshly minced, or more or less to taste
Camera
5 ounces lentils, red (masoor dal)
150 grams
Camera
½ large butternut squash
or 1 small, peeled and chopped
* Camera
16 ounces chickpeas (garbanzo beans)
1 can, rinsed and drained
Camera
4 cups baby spinach
* Camera
1 each lemon
juice
Camera
2 teaspoons salt
or more or less to taste
Camera
¼ cup cilantro
freshly chopped
Camera
2 tablespoons mint leaves
freshly chopped
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml canola oil
or ghee
Camera
1 large yellow onion
sliced
Camera
7.5 ml cumin
ground
Camera
7.5 ml coriander
ground
Camera
7.5 ml fennel seeds
ground
Camera
7.5 ml turmeric
Camera
7.5 ml garam masala
ground
* Camera
5 ml cinnamon
Camera
5 ml black pepper
freshly ground
Camera
5 ml cayenne pepper
or more or less to your own taste
Camera
15 ml ginger root
freshly grated
Camera
15 ml garlic
freshly minced, or more or less to taste
Camera
144.5 ml/g lentils, red (masoor dal)
150 grams
Camera
0.5 large butternut squash
or 1 small, peeled and chopped
* Camera
462.4 ml/g chickpeas (garbanzo beans)
1 can, rinsed and drained
Camera
946 ml baby spinach
* Camera
1 each lemon
juice
Camera
1E+1 ml salt
or more or less to taste
Camera
59 ml cilantro
freshly chopped
Camera
3E+1 ml mint leaves
freshly chopped
Camera

Directions

Heat oil in a large saucepan over medium high heat.

Cook onions until softened, about 5 minutes.

Add spices, fresh ginger and garlic, stir well and cook for 2 to 3 minutes.

Add lentils, squash and 1¼ pt water (700ml).

Bring to a boil, then simmer under low heat, until lentils are mushy into paste, 15 to 20 minutes. Squash should not be mushy.

Stir in chickpeas and spinach, stir well until spinach leaves have been wilted and mixture is hot, 3 minutes or more.

Add lemon juice, salt, cilantro and mint leaves.

Serve warm with rice or bread.



* not incl. in nutrient facts Arrow up button

Comments


SWEETY

I'M COOKING IT WRITE NOW, AND THE SQUASH IS ALREADY SOFT AND THE LENTALS ARE NOT COOKED ALL THE WAY, I THINK NEXT TIME I'LL COOK THE LENTALS 15 TO 20 MIN. BEFORE ADDING THE SQUASH

anonymous

REALLY GOOD, I COOKED THE LENTALS FOR 15 MIN. THEN ADDED THE SQUASH, VERY VERY GOOD

anonymous

VERY GOOD, LOVED IT. I COOKED THE LENTALS FOR 15 MIN. FIRST THEN ADDED THE SQUASH..

zhangbo

we made this recipe last year, and the flavor was absolutely good, I think for cooking lentils, it depends on how fresh the lentils are, fresher ones doesn't take too long, usually around 15 minutes!

Ant

I'm not vegetarian - but this is one of my favorite dishes!

Cook lentils for 15 mins extra

 

 

Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 17023% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 773mg 32%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 33%
Sugars g
Protein 15g
Vitamin A 4% Vitamin C 14%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe