Butternut Squash & Red Lentil Curry

Ingredients

• 4 cups Butternut Squash
• 1 cup Dry Red Lentils
• 1 can (13.5 oz) Full-fat Coconut Milk
• 1 can (14.5 oz) Diced Tomatoes
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 2 tbsp Curry Powder
• 2 cups Vegetable Broth
• 2 tbsp Coconut Oil
• ¼ cup Fresh Cilantro
• 2 cups Basmati Rice

Instructions

1. Cook basmati rice according to package directions.
2. Heat coconut oil in a large pot over medium heat. Sauté onion 4 minutes. Add garlic, ginger, and curry powder. Stir 1 minute.
3. Add butternut squash, red lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer 18–20 minutes until squash is tender and lentils break down.
5. Season with salt to taste. Serve over basmati rice topped with cilantro.