Butternut, Chickpea and Lentil Curry Recipe

Name: Butternut, Chickpea and Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil or ghee; 1 large yellow onion sliced; 1 1/2 teaspoons cumin ground; 1 1/2 teaspoons coriander ground; 1 1/2 teaspoons fennel seeds ground; 1 1/2 teaspoons turmeric; 1 1/2 teaspoons garam masala ground; 1 teaspoon cinnamon; 1 teaspoon black pepper freshly ground; 1 teaspoon cayenne pepper or more or less to your own taste; 1 tablespoon ginger root freshly grated; 1 tablespoon garlic freshly minced, or more or less to taste; 5 ounces lentils, red (masoor dal) 150 grams; 1/2 large butternut squash or 1 small, peeled and chopped; 16 ounces chickpeas (garbanzo beans) 1 can, rinsed and drained; 4 cups baby spinach; 1 each lemon juice; 2 teaspoons salt or more or less to taste; 1/4 cup cilantro freshly chopped; 2 tablespoons mint leaves freshly chopped

Servings: persons

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

1
Heat oil in a large saucepan over medium high heat.
2
Cook onions until softened, about 5 minutes.
3
Add spices, fresh ginger and garlic, stir well and cook for 2 to 3 minutes.
4
Add lentils, squash and 1 1/4 pt water (700ml).
5
Bring to a boil, then simmer under low heat, until lentils are mushy into paste, 15 to 20 minutes.
6
Squash should not be mushy.
7
Stir in chickpeas and spinach, stir well until spinach leaves have been wilted and mixture is hot, 3 minutes or more.
8
Add lemon juice, salt, cilantro and mint leaves.
9
Serve warm with rice or bread.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons canola oil or ghee, 1 large yellow onion sliced, 1 1/2 teaspoons cumin ground, 1 1/2 teaspoons coriander ground, and more.

Yes, Butternut, Chickpea and Lentil Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut, Chickpea and Lentil Curry

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