Squash and Lentil Curry

Name: Squash and Lentil Curry
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 to 8 servings
Ingredients: 3 cups (750 ml) vegetable broth; 1 can (14 oz/398 ml) diced tomatoes; 1 can (14 oz/398 ml) coconut milk; 1 cup (200 g) dried green lentils, rinsed and drained; 1/2 cup (95 g) dried red lentils, rinsed and drained; 2 cups (280 g) peeled, seeded and diced butternut squash; 1 onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 tsp chili powder; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp ground turmeric; Salt and pepper

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Preparation 15 MIN

Cooking 6 H

Other 8 H
Makes 6 to 8 servings

Ingredients
Preparation

Ingredients

3 cups (750 ml) vegetable broth
1 can (14 oz/398 ml) diced tomatoes
1 can (14 oz/398 ml) coconut milk
1 cup (200 g) dried green lentils, rinsed and drained
1/2 cup (95 g) dried red lentils, rinsed and drained
2 cups (280 g) peeled, seeded and diced butternut squash
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
Salt and pepper

Preparation

In the slow cooker, combine all the ingredients. Season with salt and pepper. Cover and cook on Low for 6 hours. It can be maintained on Warm for up to 8 hours.
Serve with naan bread.