From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.
This recipe is courtesy of Foodland Ontario.
This low-fat dish is highlighted by hearty Ontario butternut squash and potatoes, set off by a fragrant mix of spices.
1) In Dutch oven or large saucepan, heat oil over medium-high heat. Add onion, green pepper and garlic; cooking until slightly softened, about 4 minutes. Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring, for 30 seconds.
2) Stir in broth; bring to boil. Reduce heat and simmer 15 minutes. Add squash; simmer, stirring occasionally, until vegetables are tender, 30-35 minutes. Stir in lentils, if using, and cook just until heated through. Season with salt and more pepper to taste. Sprinkle with coriander and serve over rice.
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