Lentil Curry with Squash and Cashews

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* Exported from MasterCook *

 

Lentil Curry with Squash and Cashews

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Beans & Legumes

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons vegetable oil

1 medium onion -- chopped

2 cloves garlic -- minced

2 tablespoons all-purpose flour

1 tablespoon curry powder

1 tablespoon grated peeled gingerroot or 1 tsp. ground

ginger

1 teaspoon ground cumin

1 teaspoon fennel seeds

1 teaspoon salt

2 cups vegetable stock

1 cup water or apple juice

1 cup dried green lentils -- picked over and rinsed

2 cups peeled and chopped butternut squash

1 large potato -- chopped into 1 " cubes

6 cups fresh spinach leaves -- washed & trimmed

1/2 cup cashews -- salted or unsalted

 

In a skillet heat oil over medium heat. Add onion and garlic and

cook for 5 minutes or until softened and translucent. Stir in four,

curry, ginger root, cumin, fennel seeds, and salt; mix well.

 

Stir in stock and water; bring to a boil, scraping bits from bottom

of skillet. Transfer mixture to slow cooker. Add lentils, squash,

and potato; stir to combine. Cover and cook on low for 7 to 9 hours

or on high for 3 to 4 hours.

 

Add spinach leaves; stir to combine. Cover and cook on high for

another 15 minutes or until leaves have wilted. Spoon into

individual bowls and sprinkle with cashews.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 170 Calories; 8g Fat (42.7%

calories from fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber;

1mg Cholesterol; 903mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean

Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0