MONTHLY FLYER
Butternut Squash, Lentil & Swiss Chard Curry
- 1 tbsp coconut or olive oil
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1 onion, chopped
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2 garlic cloves, minced
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1 tbsp grated ginger
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1 tbsp curry powder
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1/2 tsp turmeric
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2 cups cubed butternut squash
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1/2 cup red lentils
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2 1/2 cups vegetable broth
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2 cups chopped Swiss chard (or spinach)
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Salt & pepper
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2 tbsp pumpkin seeds (toasted)
Instructions:
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Sauté onion, garlic, and ginger until soft. Add spices and stir.
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Add squash, lentils, and broth. Simmer for 25 minutes.
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Add Swiss chard and cook 5 more minutes.
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Season to taste. Top with pumpkin seeds before serving.
