This recipe is grain free and vegan (if using vegetable broth instead of chicken).
Serves 7
Ingredients:
8 oz. carrots, carrots
2 small yellow onions
1 tbsp coconut oil
3 cloves garlic, minced
1 tbsp curry powder
1/2 tbsp cumin
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp cayenne pepper
10 oz. fresh green beans, cut into 1 and 1/2 inch pieces
2 large tomatoes, diced with all their juices
4 cups broth- chicken or vegetable
1 and 1/2 cups lentils, dried
1 lb. kabocha squash, peeled and cubed
1 cup light coconut milk (or 1/2 cup full fat coconut milk + 1/2 cup water)
Method:
Add carrots, onion, oil, garlic, curry, cumin, garam masala, turmeric and cayenne pepper to a large stock pot. Simmer over medium/low heat until fragrant and onions are translucent.
Add green beans, tomatoes, broth and lentils. Bring to a boil then reduce to a very light simmer. Cover and cook for about 45 minutes or until the lentils are tender.
Meanwhile. Spread your kabocha squash out on a baking sheet. Bake for 15 minutes in a 400 degree oven or until tender and beginning to brown.
Add squash and coconut milk to the stock pot and simmer for another 20 minutes.
Serves 7
Ingredients:
8 oz. carrots, carrots
2 small yellow onions
1 tbsp coconut oil
3 cloves garlic, minced
1 tbsp curry powder
1/2 tbsp cumin
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp cayenne pepper
10 oz. fresh green beans, cut into 1 and 1/2 inch pieces
2 large tomatoes, diced with all their juices
4 cups broth- chicken or vegetable
1 and 1/2 cups lentils, dried
1 lb. kabocha squash, peeled and cubed
1 cup light coconut milk (or 1/2 cup full fat coconut milk + 1/2 cup water)
Method:
Add carrots, onion, oil, garlic, curry, cumin, garam masala, turmeric and cayenne pepper to a large stock pot. Simmer over medium/low heat until fragrant and onions are translucent.
Add green beans, tomatoes, broth and lentils. Bring to a boil then reduce to a very light simmer. Cover and cook for about 45 minutes or until the lentils are tender.
Meanwhile. Spread your kabocha squash out on a baking sheet. Bake for 15 minutes in a 400 degree oven or until tender and beginning to brown.
Add squash and coconut milk to the stock pot and simmer for another 20 minutes.