Squash Lentil Curry
Serve this rich squash curry over brown rice, garnished with a dollop of plain, non-fat Greek yogurt, if desired. This dish is excellent for putting vegetables
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Cooking tools:
- Immersion blender
- Blender
- Stove
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Whisk
- Kitchen towel
- Spoon
Ingredients
- 2 cups brown lentils
- 1 large yellow onion, chopped
- 1 Tbsp. canola oil
- 4 cups squash, peeled and cubed
- 1½ cups low-sodium vegetable broth
- 1½ Tbsp. red curry paste
- 2 tsp. curry powder
- ½ tsp. turmeric
- ½ tsp. salt
- ½ tsp. cayenne pepper
- Dash of cinnamon
- ½ cup light coconut milk
- 2 large tomatoes, diced
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