veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Spinach, Butternut Squash, and Lentil Curry
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Spinach, Butternut Squash, and Lentil Curry
Served on a bed of Basmati Rice

Ingredients:

1 Butternut Squash, medium size
2 lb Spinach, fresh or frozen, chopped
1 lb Lentils
1 cup Raisins
2 cups Onion, diced
2 tbsp Garlic, crushed1/2 tsp Hot Sauce, optional
2 tbsp Curry Powder, blended, your favorite
1-28 oz can Tomatoes (approximately 2 lb)
Basmati Rice (2 cups cooked in 4 cups of water)
(To enlarge the photo of the spinach, butternut squash, and lentil curry, click on the photo or link)

Preparation:

Place 4 cups of water in a covered glass pot on the stovetop and bring to a boil. Wash lentils and remove any stones. Add lentils to the pot of boiling water. When the water begins to boil again, cover, and lower the heat to simmer, and continue cooking until all the water is absorbed (about 30-40 minutes).

While the lentils are cooking, wash, peel and dice the onion, and place in a large covered glass or ceramic baking dish. Wash, peel and crush the garlic and add to the onions in the baking dish. If using red pepper sauce, add, and mix the ingredients together. Cook in a microwave oven on "high" for 5 minutes, or in a conventional oven at 350 F. until the onions become slightly translucent.

While the onions and garlic are cooking, wash and peel the butternut squash. Cut it in half, remove seeds (seeds may be saved for toasting later), slice and cut into 1/2 inch cubes. Add the butternut squash to the onion and garlic and mix well. Cook until the squash cubes are tender, but not mushy.  Mix a few times during the cooking process to insure uniform cooking.

Cook the basmati rice in a covered glass pot on the stovetop. (We suggest cooking 2 cups of rice in 4 cups of water.) You can use the same pot that you used to cook the lentils in, if desired, in which case transfer the cooked lentils to another container and set aside.

Thorough wash the fresh spinach, and chop or cut into bite-sized pieces, or defrost the frozen spinach. Add the chopped spinach to the cooked onion-garlic-squash mixture.

Open the can of tomatoes and pour into the baking dish. Add the raisins and curry powder (make your own or use your favorite pre-blended curry powder). Mix well and bake until the spinach is hot and wilted.

Add the cooked lentils, mix well and cook for 10 more minutes, mixing after 5 minutes. If there is any liquid in the bottom of the baking dish, cook a little longer until the liquid is absorbed by the lentils. (To enlarge the photo of the spinach, butternut squash, and lentil curry, click on the photo or link)

Serve the curried butternut squash, spinach, and lentils over a bed of basmati rice.

Enjoy!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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