Vikalinka · by Julia Frey of Vikalinka★ 4.0 (1)
Easy Coconut Lentil Curry with Butternut Squash
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 10%
CARBS 24G40% OF CAL
6G FIBER11G OTHER7G TOTAL SUGAR
FAT 16G60% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan curry of lentils and butternut squash simmered in creamy coconut milk with warming spices. Wholesome and satisfying for dinner.
mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1kg / 2⅕ lb butternut squash (peeled, deseeded and cubed)
- 1 tbsp vegetable oil
- 1 onion
- 2 cloves garlic
- 1 tbsp ginger
- 3 tbsp curry paste
- 200g / 1 cup green lentils
- 400ml / 14oz coconut milk (1 can)
- 375ml / 1½ cup water or vegetable stock
- 225g / 1 cup spinach
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 10%
CARBS 24G40% OF CAL
6G FIBER11G OTHER7G TOTAL SUGAR
FAT 16G60% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 214mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 733mg
- Calcium
- 75mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.