Butternut Vindaloo

Butternut Vindaloo
Curried Butternut Squash, short grain brown rice and chickpeas with aromatic spices and a dash of fresh herbs <br /><br />
The Veggies: Butternut Squash [Lost River Farm, Natick, MA]; Onion, Tomato  (Vanguarden Farm, Dover, MA) <br /><br />
Protein: Lentils<br /><br />
Grain: Brown Basmati Rice<br /><br />
Spice: Ginger; Star Anise; Cloves; Cinnamon; Garlic; Cumin; Chili; White wine vinegar; black peppercorn; salt <br /><br />
Vegan, Gluten-Free<br /><br />
Tools Needed: Stovetop, Pan<br /><br />
Ready In: 30 Min.<br /><br />
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