Butternut Squash and Spinach Curry (Low Calorie)
This delicious curry is an approachable Indian-inspired recipe that makes a delicious, filling dinner that is parve and budget-friendly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Ladle
- Serving bowl
Ingredients
- 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 teaspoons 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
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