2/5 Roasted Butternut Squash and Lentil Curry
2/5 Roasted Butternut Squash and Lentil Curry
  • prep: 15 min
  • cook: 45 min
  • total: 1 hr
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  • servings:
  • Ingredients

    • 1 medium butternut squash
    • 2 cups cauliflower florets
    • 2 tablespoons extra virgin olive oil
    • 1 onion (finely chopped)
    • 1-2 jalapeños (seeds removed (optional))
    • 2 inches ginger (minced)
    • 3 garlic cloves (minced)
    • 2 teaspoons ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon ground turmeric
    • 1 teaspoon mild curry powder
    • 1 cup dry brown lentils (rinsed and picked over)
    • 3 cups vegetable broth
    • 1 15-ounce can full fat coconut milk
    • fresh cilantro and lime juice (for serving)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 182 % Daily Value *
    • Total Fat: 8 g 12.7%
    • Saturated Fat: 1 g 6.46%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 600 mg 24.98%
    • Calcium: 65 mg 6.46%
    • Potassium: 224 mg 6.39%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 24 g %
    • Dietary Fiber: 4 g 14.36%
    • Sugar: 7 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 4.3%
    • Vitamin C 41.27%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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