Curried Winter Stew - alive magazine

Ingredients

• 2 Tbsp coconut oil or extra-virgin olive oil
• 1 onion, diced
• 2 lbs butternut squash, peeled, seeded, and cut into 1/2 inch cubes
• 1 Tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1 Tbsp curry powder (mild, medium, or hot)
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 cups water
• 13 1/2 oz can coconut milk
• 2 cups cooked chickpeas
• 1/3 cup red lentils, washed and picked over
• 1 Tbsp vegetable bouillon paste or powder
• 1 cup finely chopped cauliflower florets
• 2 Tbsp lemon juice
• Warm cooked rice or vegan naan, for serving (optional)
• Plain vegan yogurt, for serving (optional)