Red lentil, butternut squash and sweet potato curry

Protect your energy production, detoxification, bowels, DNA and eyesight with this vegan dish

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Red lentil, butternut squash and sweet potato curry recipe

Serves:

6

Preparation:

15 Mins

Cooking:

40 Mins

High FODMAP:

Yes

Allergens:

Celery, Gluten, Sulphur dioxide

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What are the health benefits of Red lentil, butternut squash and sweet potato curry?

Protect your energy production, detoxification, bowels, DNA and eyesight with this vegan dish

Ingredients

Method

Ingredients

400g butternut squash, peeled and cut into 2cm (prepared weight)

½ tsp cayenne pepper

1 heaped tbsp mango chutney

20g/small pack coriander, roughly chopped

1 tsp ground coriander

1 tsp ground cumin

6g/1 garlic clove, finely chopped

100g/1 onion, finely chopped

300g red lentils

Salt and pepper to taste

1 tbsp sunflower oil

400g sweet potato, peeled and cut into small cubes

400g can chopped tomatoes

1 tsp ground turmeric

1.2L veg stock from 2 stock cubes

More about these ingredients

Method

1) 1) Put the oil in a saucepan and fry the onions over a medium heat for 5 minutes.
2) Add the garlic and spices and cook for a couple of minutes more.
3) Add the remaining ingredients, except the coriander, and bring to the boil then turn down to a simmer and cook for 25-30 minutes until the potato and lentils are cooked.
4) Stir in the coriander and check the seasoning before serving.