Ingredients For Harvest Tomato And Butternut Squash Dal Recipe
2 tablespoon extra virgin olive oil
1 inch fresh ginger, thinly sliced
2 cloves garlic, smashed
1 tablespoon yellow curry powder
0.5 teaspoon crushed red pepper flakes
3.5 cup Water
2 tablespoon curry paste
1 cup red lentils
2 cup cubed butternut squash
1.5 cup Cherry Tomatoes
kosher salt
handful fresh cilantro, chopped
naan, rice, and pomegranate, for serving
0.25 cup coconut oil or sesame oil
1 inch fresh ginger, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
flakes crushed red pepper
Nutrition value
253
calories per serving
12 g Fat8 g Protein27 g Carbs6 g FiberOther
Current Totals
12 g Fat
8 g Protein
27 g Carbs
6 g Fiber
MacroNutrients
Carbs
27 g
Protein
8 g
Fiber
6 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
46 mg
Iron
3 mg
Vitamin A
30 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
39 mg
Manganese
1 mg
Phosphorus
95 mg
Selenium
19 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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