Creamy Lentil Curry with Roasted Butternut Squash
Ingredients
- 1 large butternut squash, peeled, deseeded, and cubed
- 1 TBSP olive oil
- 1 red onion, finely diced
- 4 garlic cloves, minced
- 2 TBSP fresh ginger, minced
- 2 tsp cumin seed
- 1 tsp ground cumin
- 1 TBSP curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne (optional, for extra spice)
- 1/2 tsp salt and pepper
- 1 TBSP tomato paste
- 1 1/2 C red lentils
- 14 oz can diced tomatoes
- 28 oz water
- 3 kaffir lime leaves
- 14 oz full-fat coconut milk
- 1 TBSP chili garlic sauce
- 1 carrot, shredded
- 1/2 C cilantro, chopped
To Serve
- Massaged lacinto kale
- Pumpkin seeds
- Cucumber, sliced
- Fresh cilantro
- Basmati rice
- Naan bread
Preparation
Preheat oven to 400°F 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 the oven and roast for 30-40 minutes until golden.
Warm a large dutch oven or pot over medium-low heat. Melt vegan 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. Remove lime leaves before serving.
Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.