A hearty and aromatic vegan curry featuring earthy black lentils and sweet, caramelized butternut squash, simmered in a lightly spiced coconut broth. A comforting and nutritionally-packed meal perfect for any evening.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 500g butternut squash, peeled and cubed
- 200g dry black (Beluga) lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 400ml light coconut milk
- 750ml vegetable broth
- 100g fresh spinach
- 1 lime, for juice
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish (optional)
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Anleitung
- 1.Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
- 2.While the squash roasts, heat the remaining 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
- 3.Add the minced garlic and grated ginger to the pot, cooking for another minute until fragrant. Stir in the ground cumin, coriander, and turmeric, and toast the spices for 30 seconds.
- 4.Pour in the rinsed black lentils, vegetable broth, and light coconut milk. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender but still hold their shape.
- 5.Stir the roasted butternut squash and fresh spinach into the lentil curry. Cook for another 2-3 minutes until the spinach has wilted completely.
- 6.Remove from heat. Squeeze in the juice of half a lime and season with salt and pepper to your liking. Serve hot, garnished with fresh cilantro and an extra lime wedge if desired.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally healthy, providing high-quality plant-based protein and fiber from black lentils for sustained energy and digestive health. Butternut squash is rich in vitamins A and C, boosting immunity, making this a perfectly balanced and nutritious dish.
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