A hearty and comforting curry with the sweetness of butternut squash and the earthiness of red lentils.
Follow the steps below to cook the desired recipe
1. 1. Heat oil in a large pot over medium heat.
2. 2. Add chopped onions, garlic, and ginger. Saute until onions are translucent.
3. 3. Stir in curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
4. 4. Add diced butternut squash, red lentils, coconut milk, and vegetable broth. Bring to a boil.
5. 5. Reduce heat, cover, and simmer for 20-25 minutes until butternut squash is tender and lentils are cooked through.
6. 6. Season with salt and pepper to taste.
7. 7. Serve hot over rice or with naan bread.
1 butternut squash, diced
1 cup red lentils
1 onion, chopped
3 cloves garlic, minced
1-inch ginger, grated
2 tbsp curry powder
1 tsp cumin
1 tsp turmeric
1 can coconut milk
2 cups vegetable broth
Salt and pepper to taste
