Butternut Dhansak Curry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 5 min.
Ready in
Healthy, because
Even smarter
This delicious curry is vegetarian but is packed with protein thanks to the lentils and yogurt.
Serve this curry with some brown rice for added fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ¼ cups Red lentils (e. g. Puy lentils)
- 1 onion (finely diced)
- 2 cloves garlic cloves (finely diced)
- 1 tsp fresh ginger (grated)
- 1 tsp ground Turmeric
- ½ tsp cayenne pepper
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- 2 Tbsps Ghee (or clarified butter)
- 4 ⅔ cups Squash (e. g. butternut, diced)
- 1 ½ cups canned Tomatoes (chopped)
- ½ cup Yogurt
- 2 Tbsps fresh cilantro (chopped)
Preparation steps
1.
Soak the lentils overnight in cold water and drain well using a sieve.
2.
Fry the onions, garlic, ginger, turmeric, cayenne pepper, ground coriander and cumin in hot ghee in a pan for 3-4 minutes, stirring. Add the lentils, squash, tomatoes and enough water to cover completely. Put the lid on and simmer gently for 30-40 minutes, stirring occasionally.
3.
Stir in the yoghurt and coriander, season to taste with salt and serve, with rice and naan bread if desired.
