INGRÉDIENTS:
- 1 large butternut squash, peeled, deseeded, and
- cubed
- TBSP olive oil
- 1 red onion, finely diced
- 4 garlic cloves, minced
- 2 TBSP fresh ginger, minced
- 2 tsp cumin seed
- tsp ground cumin
- 1 TBSP curry powder
- I tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne optional, for extra spice
- 1/2 tsp salt and pepper
- TBSP tomato paste
- 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
- carrot, shredded
- 1/2 C cilantro, chopped
To Serve
- massaged lacinto kale
- pumpkin seeds
- cucumber, sliced
- fresh cilantro
- basmati rice
- naan bread
MÉTHODE:
Preheat oven to 400 and line a baking sheet with foil.
Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly.Place in oven and roast for 30-40 minutes untilgolden.
Warm a large dutch oven or pot over medium lowheat. Melt vegan butter or oil.
Add in onion and sauté until fragrant. Add ingarlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro.Gently simmer for 5 more minutes. Season to taste.Remove lime leaves before serving.
Serve hot over massaged kale and/or rice toppedwith roasted squash, fresh cilantro, and pumpkinseeds.