Red Lentil and Butternut Squash Curry with Garam Masala

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup dried red lentils, rinsed
• 3 cups butternut squash, peeled and cubed
• 1 can diced tomatoes
• 1 can coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt
• 2 cups fresh spinach
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped

Method

1. 1

   Melt the coconut oil in a 6-quart saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.

   5:00 · Soften onion
2. 2

   Stir in the garlic and ginger and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and ginger
3. 3

   Add the garam masala, cumin, turmeric, coriander, and cayenne, and stir constantly until the spices are fragrant, about 30 seconds.

   0:30 · Toast spices
4. 4

   Add the rinsed red lentils, cubed butternut squash, diced tomatoes, coconut milk, vegetable broth, and salt. Stir to combine.

5. 5

   Bring to a boil, then reduce heat to low, cover, and simmer until the lentils and squash are tender and the curry has thickened, stirring occasionally, about 25 minutes.

   25:00 · Simmer curry
6. 6

   Stir in the spinach and cook until wilted, about 2 minutes.

   2:00 · Wilt spinach
7. 7

   Taste and adjust salt as needed. Ladle into bowls, top with chopped cilantro, and serve with lime wedges.