It’s winter again. Every year I hope it never comes, but the inevitable lack of sunshine and bone chilling wind always arrive sooner or later. Good thing I’ve got this spicy, warming, mouth watering curry to keep me warm!
This recipe is so good my mom asked me to teach her to make it for her Christmas present. Pair it with naan and rice and you’ve got a meal worthy of your weekly rota. Plus, it only gets better as leftovers!
The featured ingredient in this dish is butternut squash. This versatile winter squash pairs beautifully with the spice blend and brings a nutritional punch as well. Rich in fiber and vitamins C, A and E, butternut squash can contribute to maintaining eye health, immune response, and protection against free radicals. It’s also rich in carotenoids (that’s what gives it that bright orange color!) which directly contribute to new cell growth and health.
Ingredients
1 butternut squash, peeled and cubed
1 Tbsp coconut Oil
1 tsp turmeric
1/2 tsp coriander
1/2 tsp onion powder
1/4 tsp red pepper flakes
1/2 tsp paprika
1/4 tsp cinnamon
1 Tbsp dried onion
1 Tbsp minced garlic
1 Tbsp cumin
1 can diced tomato
1 can water
1 Tsp vegetable bouillon
1 can coconut milk
2 handfuls kale
1 C lentils, soaked
Salt and pepper to taste
Fresh cilantro for garnish
Directions
Sauté all spices in a pan over medium heat with the coconut oil for 1-2 minutes until fragrant
Add the cubed butternut squash and stir to coat. Sauté until almost fork tender
Add the can of tomatoes, water and bouillon. Stir and let simmer for a few minutes
Add the kale, coconut milk and lentils and allow to simmer until kale is soft and lentils are cooked, 5-7 minutes
Serve with rice, naan and fresh coriander! Enjoy!
