Butternut Squash and Lentil Curry
with Brown Rice
CALORIES
630
PROTEIN
18
g
FAT
31
g
CARBS
77
g
Samantha O.
Master of Science (M.S.)Integrative and Functional Nutrition
“Turmeric, garlic and ginger make this curry a powerful anti-inflammatory meal. No dairy needed in this recipe as coconut milk makes the broth super creamy and nutritious with highly bioavailable medium chain triglycerides.”
Ingredients
Squash, Coconut Milk, Cooked Rice, Vegetable Broth, Red Lentils, Broccoli, Cashews, Shallots, Coconut Oil, Ginger, Garlic, Serrano Peppers, Lemon Juice, Vegan Yellow Curry Paste, Coconut Palm Sugar, Soy Sauce, Turmeric, Basil, Ground Black Pepper, Bell Peppers, Salt.
Allergen Advice
Cashews, Soy Sauce
Please be advised that this meal may contain ingredients that you are allergic to. Please consume with cautious
