Name: Autumn Vegetable and Lentil Curry
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 tbsp olive oil; 1 item onion; 3 clove garlic; 10 g ginger; 100 g carrot; 150 g butternut squash; 1 item red bell pepper; 400 g canned tomatoes; 100 g red lentils; 200 ml coconut milk; 2 tbsp curry powder; 100 g spinach; 1 tsp salt

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Autumn Vegetable and Lentil Curry

Autumn Vegetable and Lentil Curry

A hearty and warming curry featuring seasonal vegetables and protein-rich lentils.

To provide a balanced meal with the remaining carbohydrates needed for the day, while offering a good balance of protein and vegetables.

Ingredients:

2
tbsp
olive oil
1
item
onion
3
clove
garlic
10
g
ginger
100
g
carrot
150
g
butternut squash
1
item
red bell pepper
400
g
canned tomatoes
100
g
red lentils
200
ml
coconut milk
2
tbsp
curry powder
100
g
spinach
1
tsp
salt

Preparation Time: 45 minutes

Instructions:

Heat olive oil in a large pot over medium heat.
Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
Add diced carrot, butternut squash, and red bell pepper. Cook for about 5 minutes.
Stir in curry powder and cook for another minute until fragrant.
Add canned tomatoes and red lentils. Stir well to combine.
Pour in coconut milk and bring to a simmer.
Reduce heat to low, cover, and let it cook for about 25 minutes or until the lentils are tender.
Stir in spinach and cook until wilted.
Season with salt to taste before serving.

Nutrition	Per Serving 1160 g	Per 100g
Energy	600 kcal	52 kcal
Protein	20 g	1.7 g
Fibre	15 g	1.3 g
Salt	2 g	0.2 g
Sugar	15 g	1.3 g
Carbohydrates	80 g	6.9 g
Fat	30 g	2.6 g

2
tbsp
olive oil
1
item
onion
3
clove
garlic
10
g
ginger
100
g
carrot
150
g
butternut squash
1
item
red bell pepper
400
g
canned tomatoes
100
g
red lentils
200
ml
coconut milk
2
tbsp
curry powder
100
g
spinach
1
tsp
salt

Heat olive oil in a large pot over medium heat.

Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

Add diced carrot, butternut squash, and red bell pepper. Cook for about 5 minutes.

Stir in curry powder and cook for another minute until fragrant.

Add canned tomatoes and red lentils. Stir well to combine.

Pour in coconut milk and bring to a simmer.

Reduce heat to low, cover, and let it cook for about 25 minutes or until the lentils are tender.

Stir in spinach and cook until wilted.

Season with salt to taste before serving.

Autumn Vegetable and Lentil Curry Autumn Vegetable and Lentil Curry

Ingredients:

Preparation Time: 45 minutes

Instructions:

Autumn Vegetable and Lentil Curry

Autumn Vegetable and Lentil Curry