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This delicious curry is an approachable Indian-inspired recipe that’s lower in calories (using almond milk instead of coconut) and high in lots of nutrients and protein. It makes a delicious, filling dinner that is parve and budget-friendly.
Serve over brown rice or other whole grains to round out your meal.
Generated by Leah Gottheim
1 tablespoon avocado oil
1 onion, chopped
3-4 cloves garlic, minced, or Gefen Frozen Garlic Cubes
1 tablespoon fresh ginger, grated, or Gefen Frozen Ginger Cubes
1-2 teaspoon curry powder
4 cups butternut squash cubes
4 cups vegetable broth or water
1/2 cup red lentils
1 can (15 ounces) chickpeas, rinsed
1 cup unsweetened almond milk
1 tablespoon cornstarch or flour mixed with 2 tablespoons cold water (slurry)
5 ounces fresh spinach, chopped (can sub with frozen)
salt, to taste
pepper, taste
Heat oil in pot. Cook onion five to seven minutes. Add garlic and ginger. Cook one minute.
Stir in curry powder. Cook one to two minutes.
Add squash, broth, and red lentils. Simmer, covered, 15-20 minutes until squash and lentils are tender.
Stir almond milk and cornstarch slurry into curry. Simmer two to three minutes until slightly thickened.
Add chickpeas and spinach. Stir until spinach wilts (two to three minutes).
Season with salt and pepper. Serve hot.
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