Cauliflower Thai Curry Recipe - Sister Bay Athletic Club

Ingredients

• 1 tbsp olive oil
• 1 can (14 oz) light coconut milk
• 1 can (14 oz) diced tomatoes with juices
• 2 cups chopped cauliflower florets
• 2 cups peeled and cubed butternut squash
• 2 tbsp red curry paste
• 1 tsp dried flaked onion
• 1/2 tsp garlic powder
• 3/4 tsp fine sea salt (or to taste)
• 1/4 tsp cayenne pepper
• ground pepper (to taste)
• 1/2 cup uncooked red lentils
• 2 cups packed stemmed and finely chopped kale or chard