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Squash & Lentil Coconut Curry

Posted by: admin in: ● November 14, 2010

This fragrant and warming curry is a perfect meal for cooler weather as we head into winter. Serve as a stew on its own or scoop on top of a bed of brown or jasmine rice or quinoa… you can’t go wrong with this! And PS – this happens to be vegan. I get so excited when I find an amazing dish that doesn’t have ANY animal products in it!!!

2 tbsp. EVOO

2 medium onions chopped

2 medium cubed, peeled fresh butternut squash cut into 1/2″ cubes (approx. 5 cups)

2 tbsp. minced fresh ginger

4 minced garlic cloves

2 seeded & chopped jalapeno peppers

1/2 tsp. cumin

1/2 tsp. fennel seeds

1 tsp. ground yellow mustard

1-2 tsp. curry powder

3 cups veggie broth

1 can diced tomatoes with juice

1 cup dried small red lentils

1 can coconut milk

juice of 1 whole lime

large bunch of chopped fresh cilantro

sea salt to taste

Warm oil in a large pan over medium heat. Saute onions for about 5 minutes, then add garlic, ginger, jalapeno, and spices and saute 1 minute to allow flavors to meld. Next add in squash and cook 3 minutes longer. Proceed by adding the red lentils, tomatoes and broth. Bring to a boil, then reduce heat and cover, simmering for another 25 minutes with occasional stirring. As the squash absorbs the liquid and breaks down to thicken the stew, stir in the coconut milk, lime juice and salt. Stir to combine flavors, turn heat off and let sit another 5-10 minutes (this is key, as the flavors need to mingle!). In the meantime you can chop your cilantro and that’s the last thing you stir in before serving. Yum, yum, yum, enjoy!!!

Steaming hot and delicious!!!

1 | Johnny

13 de December de 2010 to ● 12:02 pm

This sounds so yummy!! I think I’ll try to make it tonight!

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