Lentil, Butternut Squash & Chickpea Curry Recipe

Name: Lentil, Butternut Squash & Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 garlic cloves, minced; 1 stalk celery, sliced; 1 piece gingerroot, small knob, minced; 1 red onion, diced; 2 teaspoons cumin; 1 red chili pepper, chopped finely (adjust to your heat preference); 3 teaspoons ground coriander; 3 teaspoons turmeric; 100 g lentils, soaked overnight; 1 small butternut squash, peeled and diced; 150 ml vegetable stock (can adjust if need more); 400 g chopped tomatoes (tinned or fresh); 400 g tinned chickpeas, washed and drained; 200 ml coconut milk; lemon (to garnish); 1 bunch fresh coriander (to garnish)

Servings: persons

3 tablespoons olive oil
4 garlic cloves, minced
1 stalk celery, sliced
1 piece gingerroot, small knob, minced
1 red onion, diced
2 teaspoons cumin
1 red chili pepper, chopped finely (adjust to your heat preference)
3 teaspoons ground coriander
3 teaspoons turmeric
100 g lentils, soaked overnight
1 small butternut squash, peeled and diced
150 ml vegetable stock (can adjust if need more)
400 g chopped tomatoes (tinned or fresh)
400 g tinned chickpeas, washed and drained
200 ml coconut milk
lemon (to garnish)
1 bunch fresh coriander (to garnish)

1
Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
2
Add spices, ginger and chilli. Cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
3
Add lentils, butternut squash, stock and tomatoes. Adjust stock in order to cover the squash. Bring to the boil, cover and reduce to a simmer. Simmer for approximately 30-40 minutes or until the lentils and squash are tender.
4
Add chickpeas and heat through.
5
Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
6
Serve up on a bed of brown or Basmati rice, with a garnish of fresh coriander. If the curry is too spicy, add a generous dollop of plain Greek yogurt to cool you down.

663

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 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 garlic cloves, minced, 1 stalk celery, sliced, 1 piece gingerroot, small knob, minced, and more.

Yes, Lentil, Butternut Squash & Chickpea 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.

Lentil, Butternut Squash & Chickpea Curry

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