Squash & Red Lentil Curry | Recipe Cart | Recipe Cart

Ingredients

• 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 (see Tip)
• 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-ounce can lite coconut milk
• 5 lime wedges
• Chopped fresh cilantro for garnish