Butternut Squash Lentil Curry
Butternut Squash Lentil Curry is ready in 35 minutes (15 hands-on) and has 646 kcal and 23 g of protein per serving. One serving costs about $2.68. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 15 min
- Calories
- 646 kcal
- Cost per serving
- $2.68
Ingredients (Serves: 2)
- Butternut squash400 g
- Red lentils (dry)120 g
- Coconut milk160 g
- Onion120 g
- Garlic10 g
- Fresh ginger10 g
- Curry powder10 g
- Crushed tomatoes (can)200 g
- Baby spinach80 g
- Olive oil20 g
- White rice (optional)140 g
Method
If using rice, cook it in twice its volume of salted water, covered, for 18 minutes.
Soften the chopped onion in the oil for 5 minutes, add the grated garlic and ginger and the curry powder for 1 minute.
Add the squash in cubes, the rinsed lentils, the tomatoes, the coconut milk and 200 ml of water and simmer for 20 minutes until the lentils are soft.
Stir in the spinach until it wilts and serve with the rice, if using.
Nutrition per serving
| Calories | 646 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 81 g |
| Sugars | 15 g |
| Fat | 30 g |
| Fiber | 17 g |
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