Vegetarian

Squash & Red Lentil Curry

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Drescription

This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.

Ingredients

  • 2 tablespoons neutral oil, such as canola or avocado
  • 1 ½ cups diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder or garam masala
  • 1 20-ounce package cubed peeled butternut squash (see tip)
  • 1 cup red lentils
  • 1 cup chopped fresh tomato or one 15-ounce can diced tomatoes, drained
  • 1 ½ teaspoons salt
  • 4 cups water
  • 1 14-ounce can lite coconut milk
  • 5 lime wedges
  • chopped fresh cilantro for garnish

Directions

  1. Heat oil in a large 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.
  2. Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.
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