Monday, December 12, 2016

Butternut Squash Lentil Curry

 


Butternut Squash Lentil Curry


We all love to go out to eat, try new things, even pay a little extra to have a culinary experience from time to time. But you don't have to go out to have that experience. Why not pass up the take-out?. You can go that extra mile to impress without putting in much effort. You will not only save yourself the expense, but also express to your family and friends how truly important they really are. By going that extra mile you can show that you care, it's a gesture that I always grew up with. The way to a persons heart, more than most people is through their stomachs. This recipe shows you how to take a popular Indian dish you order and make it even more easily at home.  The exotic pairing of curry and spices with the hearty and sweet squash and lentils makes for a perfect warming winter dish. The perfect amount of spice and will keep you wanting more. All of it works together to make a whole meal that will please young and old alike. Serve atop jasmine, brown rice, or quinoa. A perfect recipe to serve on a special occasion or the holidays to impress. But you and I both know that it was easy, the only question is...now what's for dessert? Enjoy! 


Butternut Squash Lentil Curry


Ingredients


2 cups red lentils

4 cups butternut squash, cubed

1 medium onion, minced

2 cloves garlic, minced

2 Tablespoons ginger, minced

1 1/2 teaspoons curry powder

1 teaspoon red curry paste (more or less, to taste)

1 teaspoon ground coriander

1Tablespoon + 1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon salt or to taste 

8 oz can coconut milk (full fat)

28 oz canned crushed tomatoes

3 cups vegan chicken or vegetable stock


Optional 

2-3 cups fresh organic Spinach (stired in at the end)


Directions 


Combine all ingredients (except coconut milk and spinach if your using) in a large Dutch oven or you can make this in a slow cooker. 


*If making in a slow cooker, cook for 8 hours on low. 


 


 


Once everything is combined, cook on a medium heat for 30-40 minutes until the lentils and butternut squash is tender. Before serving, stir in the coconut milk and taste for seasonings. Add additional salt or pepper as needed. 


 


Serve on its own or over brown, white, jasmine rice (or quinoa). Enjoy! 


 

-Amy