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 the oven to 400 degrees and line a baking sheet with foil.
Spread the cubed squash on the baking sheet, drizzle with oil, and season with salt and pepper. Coat evenly and roast in the oven for 30-40 minutes until golden.
Warm a large Dutch oven or pot over medium-low heat and melt vegan butter or oil.
Add the onion and sauté until fragrant. Add the garlic, ginger, and seasonings, then sauté for 1-2 more minutes. Stir in the tomato paste and lentils to combine.
Pour in the tomatoes and water and add the lime leaves. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Once the lentils have thickened, add the coconut milk, chili garlic sauce, shredded carrot, and cilantro. Gently simmer for 5 more minutes, season to taste, and remove the lime leaves before serving.
Serve hot over massaged kale and/or rice, topped with the roasted squash, fresh cilantro, and pumpkin seeds.
