1large butternut squash, peeled, deseeded, and cubed
1TBSPavocado oil or olive oil
1tspsalt and pepper
Lentil Curry
1TBSPcoconut oil or vegan butter
1red onion, finely diced
4garlic cloves, minced
2TBSPfresh ginger, minced
2tspcumin seed
1tspground cumin
1TBSPcurry powder
1tspturmeric
1tsppaprika
1/2tspcayenneoptional, for extra spice
1/2tspsalt and pepper
1TBSPtomato paste
1 1/2Cred lentils
14oz candiced tomatoes, with juices
28ozwater
3kaffir lime leaves
14oz canfull fat coconut milk
1TBSPchili garlic sauce
1carrot, shredded
1/2Ccilantro, finely chopped
To Serve
massaged lacinto kale
pumpkin seeds
cucumber, sliced
fresh cilantro
basmati rice
naan bread
Instructions
Preheat oven to 425 and line a baking sheet with foil.
Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.