Lentil Butternut Squash Chickpea Curry Recipes

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LENTIL, CHICKPEA, VEGETABLE CURRY



Lentil, Chickpea, Vegetable Curry image

Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, finely chopped
500 g pumpkin, peeled and chopped into 3cm pieces
1 garlic clove, crushed
2 teaspoons curry powder
1 cup red lentil
1 liter vegetable stock
400 g chickpeas, drained
2 zucchini, cut into 3cm pieces
2 cups cauliflower florets
salt and pepper
chopped fresh coriander, to garnish

Steps:

  • Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
  • Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
  • Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
  • Serve garnished with fresh chopped coriander.

Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9

LENTIL, BUTTERNUT SQUASH & CHICKPEA CURRY



Lentil, Butternut Squash & Chickpea Curry image

{Ideal for Autumn/Winter} A nourishing bowl of vegetarian delight with spices to warm you from the top of your head to the tip of your toes. | Tastes great served up with Basmati or brown rice. | Serve up with fresh coriander sprinkled on top and a wedge of lemon or lime squeezed over the top for a bit of a zesty taste! | Please feel free to adjust the spices & chilli to your preferences. If you get a little heavy handed with the spices a nice cooling dollop of plain Greek yogurt does the trick to sooth your mouth

Provided by Organicize Me

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

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)

Steps:

  • Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
  • 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).
  • 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.
  • Add chickpeas and heat through.
  • Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
  • 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.

Nutrition Facts : Calories 492.9, Fat 23.4, SaturatedFat 11.3, Sodium 333.9, Carbohydrate 66.6, Fiber 14, Sugar 10.1, Protein 12.6

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