Lentil Curry with Squash & Cashews

Ingredients

• 2 Tbsp (30 mL) canola oil
• 1 cup (250 mL) diced onion
• 2 garlic cloves, minced
• 1 Tbsp (15 mL) curry powder
• 1 tsp (5 mL) cumin
• 1 tsp (5 mL) coriander
• 1 tsp (5 mL) red pepper flakes
• 1 Tbsp (15 mL) ginger root, peeled and grated
• 1 can (14 oz/398 mL) coconut milk
• 2 cups (500 mL) butternut squash, cut into 1 inch (2.5 cm) cubes
• 1½ cups (375 mL) white potato, cut into 1 inch (2.5 cm) cubes
• 1 cup (250 mL) canned diced tomatoes
• 1 cup (250 mL) vegetable stock, or water
• 1 cup (250 mL) green lentils
• 1 Tbsp (15 mL) honey
• 1 tsp (5 mL) sea salt
• 3 cups (750 mL) fresh spinach or baby kale
• ¼ cup (60 mL) fresh cilantro, chopped
• ½ cup (125 mL) cashews
• ¼ cup (60 mL) plain yogurt