If you like curry you’ll love this. It does have a bit of a spicy kick to it, but that can be optional depending on who you are cooking for.
This recipes is FULL GAPS legal. It is also great to toss in any extra chicken from stock for added protein.
GF/DF/EGG FREE/TREE NUT FREE/SOY FREE/VEGAN
Ingredients:
2T coconut oil
1 medium onion, chopped
1 jalapeno pepper, chopped (optional)
1 cup carrots, chopped
1 cup butternut squash, chopped*
2T curry powder
1/4 – 1/2 tsp cayenne (optional)
salt and pepper to taste
2 cups sprouted or soaked and then cooked red or brown lentils
1 – 15-18 oz jar of diced tomato or sauce**
1 cup full-fat coconut milk
Serve over cauliflower rice (full GAPS) or regular rice (not on GAPS)
Directions:
Heat the oil over medium heat in a large skillet or pan. Add onion, jalapeno, carrots, butternut squash and cook until soft – about 10 minutes. Add in spices. Stir for one minute. Add in the lentils, tomato sauce and coconut milk. Simmer over medium-low for 5-10 minutes. Taste and adjust salt and pepper. Serve over rice of choice.
Enjoy!
*If you are not on GAPS you could substitute sweet potato for the butternut squash. It is delicious with either.
**Jovial is my favorite brand.
Need more full GAPS recipes? Check out my 30 day full GAPS meal plans and other full GAPS recipe compilations here.