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Coconut Butternut Squash Red Lentil Curry

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Servings 4

Ingredients
  

  • ½ butternut squash
  • ¾ cup red lentils
  • ½ red onion
  • 3 garlic cloves
  • 1 inch ginger
  • 3 small green chilis sub ½-1 serrano pepper
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp curry powder
  • ½ tsp turmeric
  • 1 tsp fenugreek leaves (kasoori methi) optional but recommended
  • 1 cup full-fat coconut milk
  • 1 cup tomato puree
  • 1 cup water

Instructions
 

  • Process onion, ginger, garlic, and green chilis into a paste.
  • Add 1 tbsp oil to a pot and add onion-ginger-garlic-chili paste to it, stirring frequently. 
  • Add all spices to a small bowl and transfer to the pot, mixing well and making sure that spices don’t stick to the bottom. Cook until fragrant for a couple of minutes. 
  • Add red lentils and butternut squash, combining with the spices for a few more minutes. 
  • Add tomato paste, coconut milk, and water. Bring to boil, reduce to low heat, and cover. Let it simmer for 40-45 minutes, until the lentils are cooked and squash is tender.