Making Thyme for Health · by Sarah Rotavera★ 5.0 (10)
Roasted Butternut Squash and Lentil Curry
NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 37%
CARBS 70G46% OF CAL
14G FIBER13G SUGAR43G OTHER
FAT 34G50% OF CAL
24G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty roasted butternut squash and lentil curry with cauliflower, aromatic spices, and coconut milk. Warming and satisfying for dinner.
mainindiancurrysoupbeans🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash
- 2 cups cauliflower florets
- 2 tablespoons extra virgin olive oil
- 1 onion (finely chopped)
- 1-2 jalapeños (seeds removed (optional))
- 2 inches ginger (minced)
- 3 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon mild curry powder
- 1 cup dry brown lentils (rinsed and picked over)
- 3 cups vegetable broth
- 1 15-ounce can full fat coconut milk
- fresh cilantro and lime juice (for serving)
At a glance
PER SERVING · TIME 60M
CAL 31%·PRO 37%
CARBS 70G46% OF CAL
14G FIBER13G SUGAR43G OTHER
FAT 34G50% OF CAL
24G SAT10G 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
- 45m
- Sodium
- 553mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1754mg
- Calcium
- 134mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.