Pinch of Yum · by Lindsay Ostrom★ 4.9
Kabocha Squash Lentil Curry
NUTRITION · PER SERVING75M COOK
CAL 49%·PRO 73%
CARBS 185G75% OF CAL
10G FIBER0G ADDED0G INTRINSIC158G OTHER18G TOTAL SUGAR
FAT 11G10% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy curry of lentils and kabocha squash spiced with curry paste, turmeric, and cinnamon, finished with coconut milk and yogurt. Warm, aromatic, and deeply flavored.
mainindiancurrybeans⚙️ food processor🍲 stockpot🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups dry brown lentils
- 4-5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash)
- 1 large yellow onion, roughly chopped
- 1 tablespoon butter
- 1 ½ cups vegetable broth
- 1 1/2 tablespoon Massaman red curry paste
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- dash of cinnamon (optional)
- ½ cup coconut milk
- 2 large tomatoes, diced (optional)
- Greek yogurt and rice for serving
At a glance
PER SERVING · TIME 75M
CAL 49%·PRO 73%
CARBS 185G75% OF CAL
10G FIBER0G ADDED0G INTRINSIC158G OTHER18G TOTAL SUGAR
FAT 11G10% OF CAL
6G 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
- 30m
- Cook
- 45m
- Sodium
- 683mg
- Total sugar
- 18g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1272mg
- Calcium
- 155mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.