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READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In Dutch oven or large saucepan,heat oil over medium-high heat.
  2. Add onion, green pepper and garlic; cook until slightly softened, about 4 minutes.
  3. Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring for 30 seconds.
  4. Stir in broth; bring to boil.
  5. Reduce heat and simmer 15 minutes.
  6. Add squash; simmer, stirring occasionally, until vegetables are tender, 30 to 35 minutes.
  7. Stir in lentils (if using) and cook until heated just heated through.
  8. Season with salt and more pepper to taste.
  9. Sprinkle with coriander and serve over rice.

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