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Ingredients
  • subheading: Curry:
  • 2 cups (300 g) butternut squash, peeled, seeded and cubed
  • 1 cup (200 g) green lentils, rinsed and drained
  • ½ cup (95 g) red lentils, rinsed and drained
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups (500 ml) vegetable broth
  • 1 can (14 oz/398 ml) diced tomatoes
  • 1 can (14 oz/398 ml) coconut milk
  • 1 tsp chili powder
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • subheading: Toppings:
  • Plain yogurt
  • Cilantro leaves
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Steps
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