Dhal Curry with Vegetables
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WHAT YOU'LL NEED
- 2 Tbsp. (30 mL) olive oil
- 1 small onion, chopped (about 1/2 cups) [125 mL]
- 1 Tbsp. (15 mL) minced fresh ginger
- 1 tsp. (5 mL) curry powder
- 1/8 tsp. (0.5 mL) cayenne pepper
- 2 cups (500 mL) diced butternut squash
- 2 tomatoes, seeded and chopped (about 1-1/2 cup) [375 mL]
- 3 cups (750 mL) water
- 1 cup (250 mL) red lentils, rinsed
- 1 Knorr Selects™ Vegetable Bouillon Cube(s)
- 2 cups (500 mL) hot cooked basmati rice
NUTRITIONAL INFORMATION
Amount per serving
Calories400
Total Fat9g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Sodium420mg
Total Carbs66g
Dietary Fiber8g
Sugars4g
Protein15g
Vitamin D0mcg
Calcium86mg
Iron5mg
Potassium792mg
Let's Get Cooking
- 1 Heat oil in medium saucepan over medium-high heat and cook onion, ginger, curry powder and cayenne pepper, stirring frequently, until fragrant, about 2 minutes. Stir in squash and tomatoes and cook, stirring occasionally, until vegetables start to soften, about 4 minutes.
- 2 Stir in water and lentils and bring to a boil. Stir in Knorr® Vegetable Bouillon Cube and stir until Bouillon is dissolved. Reduce heat and simmer, stirring frequently, until lentils are very tender and mixture is thickened, about 15 minutes.
- 3 Serve over basmati rice and top, if desired, with yogurt and chopped fresh cilantro.