Red Curried Squash & Lentils
Perfectly Balance Your Plate
Serve with 1 cup steamed rice + 1⁄2 cup steamed edamame.
Ingredients
1 pkg Thai Red Curry Seasoning
1 can (14 oz/400 ml) coconut milk
1⁄2 cup water
1 cup cubed squash
1⁄2 cup dried red lentils
1⁄2 cup coarsely chopped snow peas
1⁄2 cup frozen peas
1⁄2 lime, juiced
1 tsp soy sauce
Preparation
- Combine seasoning with coconut milk and water in a wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
- Add squash and lentils; cover and cook until tender, 7-10 min. Stir in snow peas, frozen peas, lime juice and soy sauce. Simmer until tender-crisp, 3-5 more min.
- Serve over steamed rice or rice noodles, if desired.
Nutritional Information
Per serving: Calories 280, Fat 16 g (Saturated 16 g, Trans 0 g), Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 24 g (Fibre 5 g, Sugars 5 g), Protein 10 g.
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Wok & Glass Lid