Butternut Squash, Kale, & Quinoa Curry (vegan, gluten free, 1-pot meal)

Name: Butternut Squash, Kale, & Quinoa Curry (vegan, gluten free, 1-pot meal)
Total time: 40 min
Ingredients: 2 1/2 tablespoons olive oil, divided; 4 cups butternut squash, 1-2 inch cubes; 1 large onion, cut in half and sliced thinly; 2 large carrots, sliced and cut in half; 1 large red bell pepper cut into 1 inch pieces; 1 cup quinoa, rinsed; 5 1/2 cups vegetable broth (if using low sodium you may need to add more salt to the recipe); 2 1/2 teaspoons curry powder; 1/4 teaspoon pepper; salt to taste; 1/8 teaspoon red pepper flakes; 3 cups of kale cut into thin strips; 2 tablespoons fresh lemon juice; pumpkin seeds for garnish, optional; cilantro leaves for garnish, optional

acupofcream.com

Delicious fall inspired vegan curry with tender butternut squash, kale and quinoa. So flavorful you wont even realize it’s vegan. %%primary_category%%

View full recipe on acupofcream.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at acupofcream.com.

Share this recipe:

Cooking tools:

Ingredients

2 1/2 tablespoons olive oil, divided
4 cups butternut squash, 1-2 inch cubes
1 large onion, cut in half and sliced thinly
2 large carrots, sliced and cut in half
1 large red bell pepper cut into 1 inch pieces
1 cup quinoa, rinsed
5 1/2 cups vegetable broth (if using low sodium you may need to add more salt to the recipe)
2 1/2 teaspoons curry powder
1/4 teaspoon pepper
salt to taste
1/8 teaspoon red pepper flakes
3 cups of kale cut into thin strips
2 tablespoons fresh lemon juice
pumpkin seeds for garnish, optional
cilantro leaves for garnish, optional