Squash Lentil Curry - alive magazine

Ingredients

• 2 cups (500 mL) cooked cubed butternut squash or pumpkin
• 14 oz (398 mL) can light coconut milk
• 1/4 cup (60 mL) peanut butter
• 3 Tbsp (45 mL) red curry paste
• 2 Tbsp (30 mL) low-sodium soy sauce
• 2 tsp (10 mL) grapeseed oil or avocado oil
• 1 medium yellow onion, chopped
• 2 medium carrots, chopped
• 3 garlic cloves, peeled and chopped
• 2 Tbsp (30 mL) peeled and chopped fresh ginger
• 1 1/2 cups (350 mL) textured vegetable protein (TVP)
• 1 cup (250 mL) red lentils
• Juice of 1 lime
• 1/2 cup (125 mL) chopped cilantro
• 2 green onions, sliced