Squash & Red Lentil Curry
Squash & Red Lentil Curry
Author: Eating Well
Recipe type: Lunch or Dinner
This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or whole wheat naan bread.
Ingredients
- 2 tablespoons canola oil
- 1½ cups diced onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons curry powder or garam masala
- 1 20-ounce package cubed peeled butternut squash
- 1 cup red lentils
- 1 cup chopped fresh tomato or one 15-ounce can low-salt diced tomatoes, drained
- ½ teaspoons lite salt
- 4 cups water
- 1 14-ounce can "lite" coconut milk
- 5 lime wedges
- Chopped fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes.
- Add squash, lentils, tomato and salt; cook, stirring, for 1 minute.
- Add water. Cover and bring to a boil over high heat.
- Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
- Stir in coconut milk and simmer until heated through, about 1 minute.
- Serve with lime wedges and cilantro, if desired.
