Butternut And Red Lentil Coconut Curry [vegan, gluten free]

Fall is in the air! 

Nights are giving way to cool breezes and the leaves are starting to give up their “rusted” summer look, if you are a northerner you know this happens just before they start to change color.  You can see little pops of color here and there but nothing significant yet…..🍁🍂


This time of year I am always extra excited that I get work with the bounty of a fall harvest.  The calling from colorful carrots, a slew of brilliant squash, greens galore, potatoes, and onions, all of the wonderful makings to create delicious and hearty soups and stews, casseroles, and baked entrees that bekeon me to the kitchen to put on my apron and evoke the spirit gods of the kitchen that make all the magic happen. Today I am so inspired by a huge case of butternut squash I just received that I dove in and created this delicious curry that is really more like a warm full body soul hug in every bite.

This is an easy recipe that only requires a few inexpensive ingredients.

Butternut And Red Lentil Coconut Curry!

Ingredients:

1 medium butternut squash, peeled, seeds removed, cut into small chunks

2 cans of full fat coconut milk

1 cup of water

1 cup of red lentils

1 1/2 cups of frozen peas

2 Tbsp. Curry powder (or more if you really love curry;)

Splash of lime juice

Sea salt and black pepper to taste

2 cups of cooked brown rice. (I like to cook my rice like pasta! Just boil In salted water until tender, then strain. For this I used long grain brown rice, boiled it for 45-50 minutes.)


Procedure:

1. Add the butternut chunks to a medium sauce pot.

2. Add the coconut milk and water

3. Summer on low until the squash gets very tender, 20 minutes or so after it comes to a simmering boil. 

4. Add the red lentils, continue cooking for another 7 minutes.

5. Add the curry powder, lime juice, peas, sea salt and pepper.

6. Heat throughly and serve over rice.


7. Garnish with a few sprigs of chopped parsley or kale.


Packed with protein, fiber and amino acids this meal is healthy, filling and nutrient dense.

Cheers….xox!!


What’s in curry powder?
 A warm, delicious & aromatic blend of tumeric, cumin, white pepper, mace, fenugreek, ginger, coriander, garlic, celery seed, caraway, and red pepper.  You can find it in most grocery stores that see quality herbs like Spice Island Herbs.

Enjoy!!

If you are enjoying my recipes please consider buying my Real Food Reset Guide!!  Full of easy to make real food recipes for radiant health.  Click on the link below:)❤️

https://www.etsy.com/listing/451962174/real-food-reset-by-the-vegan-yogi-chef

2 Replies to “Butternut And Red Lentil Coconut Curry [vegan, gluten free]”

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