Berber Lentil And Butternut Squash Curry

This Berber Lentil and Butternut Squash Curry is a flavorful and hearty dish that originates from Western Saharan Cuisine. It's a perfect combination of lentils, butternut squash, and aromatic spices that will warm you up on a chilly evening.

Vegan Gluten Free Main Course Western Saharan Lentil Butternut Squash Curry Vegetarian
Berber Lentil And Butternut Squash Curry

Ingredients

  • 1 cup red lentils
  • 1 small butternut squash, peeled and cubed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons Berber spice mix
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is soft and translucent.
  2. Add the Berber spice mix and stir for 1 minute to toast the spices.
  3. Add the red lentils, butternut squash, coconut milk, and vegetable broth. Season with salt and pepper.
  4. Bring the curry to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the lentils and butternut squash are tender.
  5. Serve the Berber Lentil and Butternut Squash Curry hot, with steamed rice or crusty bread.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
15g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

This curry is best served with a side of fluffy basmati rice or warm naan bread.

Tips & tricks

For a creamier texture, you can blend a portion of the curry before serving.

Cost

$15