Monday, December 16, 2013

Red Lentil & Butternut Curry

This is good on it's own or served on couscous.  I loved it.
I added a few tbs cake flour at the end because it was quite saucy, but it would be nice served on couscous with the extra sauce, and better with less sauce if you were to munch it on it's own with no couscous to absorb the sauce.

coconut oil for frying
1 onion, chopped
1 tbs curry powder (or more to taste)
4 cups veggie stock
1 cup red lentils
3 cups cooked butternut, cut into bite-sized cubes (I steamed mine until cooked, about 25 mins)
1 cup greens of choice (I wanted to add spinach but couldn't find that day)
himalayan salt to taste
  • fry onion in oil for about 5 mins on low-medium heat
  • stir in curry powder & cook another few mins
  • add stock & lentils, bring to boil, reduce heat & cook for 10 mins
  • stir in butternut & greens, cook over medium heat for about 5-8 mins
  • season with salt and serve

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