Warm & Hearty Sprouted Green Lentil, Butternut Squash & Bell Pepper Curry a.k.a. The (Cure)ry To All Your Winter Blues!
Nothing like winter to have me craving all types of warm & delicious comfort food!
Now, comfort food is good & all, but if you’re gonna overdose on it like I will, all winter long, you’re gonna want to have a few healthy comfort food recipes up your sleeve! Ya feel me? Healthy comfort food is still delicious; it’s really about choosing the right flavour & spice combinations & finding ways to incorporate healthy ingredients that you’d otherwise use in fresh salads or bowls to turn them into winter-friendly meals!
What if I told y’all you could have a warm & comforting clean-eating sprouted green lentil, butternut squash & bell pepper curry in just under 30 minutes?
Guess what? THAT IS EXACTLY WHAT I AM TELLING YOU!!!!!
Not only is it warm & comforting, but there are so many other amazing things about this dish that will make you want it EVEN MORE (as if the name wasn’t tempting enough, right?!)
Vegan & gluten-free!
Spiced to perfection & so flavourful!
One-skillet – simple, easy, quick & less dishes!
Packed with vitamin C, plant-based protein, antioxidants, iron, potassium, calcium, healthy fats & great for digestion!
Use sprouted lentils to boost the nutritional profile, activate digestive enzymes & allow the body to better digest & absorb!
Totally customizable – use water, veggie, beef, chicken or bone broth, switch up the veggies, opt for black beans instead of lentils or swap the butternut for potatoes!
Some of the amazing health benefits you’ll get from this babe of a dish, you ask? Ah, let me explain!
- GREEN LENTILS help reduce bad cholesterol, since they contain high levels of soluble fibre. This also makes them heart healthy, helps stabilize blood sugar & great for digestive health. They are full of plant-based protein, which provides a good source of sustained energy, helps keep you fuller longer & helps maintain healthy weight. They are also rich in iron, folate, manganese & other vitamins & minerals.
- BUTTERNUT SQUASH is a vitamin C powerhouse. It’s loaded with antioxidants & full of fibre. It’s also very heart & bone-healthy, provides a good source of B6 (essential for proper nervous system & immune function) & potassium.
- CURRY helps control blood sugar, is anti-inflammatory, helps lower cholesterol & detoxifies & rids the body of toxins & heavy metals (such as mercury & lead).
- BELL PEPPERS are also packed with vitamin C & antioxidants (in the form of phytochemicals & carotenoids, particularly beta-carotene). They are also anti-inflammatory, good for eye-healthy & heart-health, boost immunity, lower bad cholesterol, regulate blood pressure & prevent hypertension.
Okay lovies, now it’s that time, the moment you’ve all been waiting for, THE MOMENT WHERE I TELL YOU HOW TO MAKE THIS!
My loves, YOU WILL NEED:
- Avocado oil cooking spray
- 1 sweet white onion, cubed
- 3 cloves of garlic, minced
- 1 tbsp. curry powder
- 1/2 tbsp. cumin
- A few pinches of cayenne pepper
- Black pepper & Celtic sea salt to taste
- 4 cups of filtered water OR low-sodium vegetable broth OR chicken / beef broth if you don’t want to go vegan! (You can also do 2 cups of filtered water & 2 cups of broth)
- 3/4 – 1 cup of organic sprouted green lentils
- 1 butternut squash, roasted & diced
- 1 heaping cup of a blend of kale & spinach (or any other greens of your choice)
Now, for that HOW-TO?
- ROAST THE BUTTERNUT SQUASH:
- Preheat your oven to 400F & prepare a baking sheet.
- Cut the butternut squash in half, remove the seeds & cut it into cubes (I roasted mine whole but had a harder time cutting it up once it was ready because the squash was already somewhat softened. That’s why I definitely recommend cubing it up before roasting).
- Place the cubes on a baking sheet (making sure not to pile them), season with some sea salt & avocado oil cooking spray & bake at 400F for 35 minutes (Usually I’d roast them for about 45 minutes, but we’ll be slightly cooking them with the rest of the curry dish later on!).
- Heat a large skillet over medium-high heat & spray it with avocado oil cooking spray. Once heated, add the onion & garlic. Sauté for a few minutes until the garlic becomes fragrant & onions begin to turn translucent. Then, throw in the bell peppers & sauté for about 5 minutes, until they begin to cook through.
- Now, add in the curry powder, cumin, cayenne, black pepper & sea salt & cook for another couple minutes!
- Add the water/broth or blend of the two & lentils & bring to a boil.
- Once boiled, reduce the heat & allow it to cook for about 10 minutes.
- At the 10 minute mark, throw in your butternut squash cubes & greens (I used a spinach & kale blend!) & sauté over medium heat for about 5-8 minutes.
- Once ready, remove from the heat, taste & adjust seasonings, if necessary (You might need to add more salt, pepper or curry if you want to amp up the flavour even more!).
- Leftovers will keep well if refrigerated & sealed in an airtight container for up to a week! (BUT IT WON’T LAST THAT LONG, TRUST ME!).