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.
2 tablespoons canola oil
1 ½ 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 diced tomatoes, drained
1 ½ teaspoons salt
4 cups water
1 (14.1 ounce) can lite coconut milk
5 lime wedges
Chopped fresh cilantro for garnish
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.
