Squash & Red Lentil Curry
Ingredients
- 1 Tbsp canola oil
- ¾ cup diced onion
- 1 clove garlic, minced
- ½ Tbsp minced fresh ginger
- 1 tsp curry powder or garam masala
- ½ (20-oz) pkg cubed peeled butternut squash
- ½ cup red lentils
- ½ cup chopped fresh tomato or ½ (15-oz) can diced tomatoes, drained
- ¾ tsp salt
- 2 cups water
- ½ (14-oz) can lite coconut milk
- 2 lime wedges
- Chopped fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute.
- Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
- Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.
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