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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
3 medium potatoes, peeled and cubed |
2 cloves garlic, minced |
2 cups butternut squash (about half medium squash) |
1 onion, chopped |
1 sweet pepper, chopped |
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth |
1 (19 ounce) can lentils, drained and rinsed (optional) |
1/2 cup fresh coriander leaves |
1 tablespoon vegetable oil |
1 tablespoon curry powder |
1 tablespoon flour |
1 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
hot cooked rice |
Directions:
1. In Dutch oven or large saucepan,heat oil over medium-high heat.
2. Add onion, green pepper and garlic; cook until slightly softened, about 4 minutes.
3. Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring for 30 seconds.
4. Stir in broth; bring to boil.
5. Reduce heat and simmer 15 minutes.
6. Add squash; simmer, stirring occasionally, until vegetables are tender, 30 to 35 minutes.
7. Stir in lentils (if using) and cook until heated just heated through.
8. Season with salt and more pepper to taste.
9. Sprinkle with coriander and serve over rice.
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