Red Lentil and Squash Curry
1tbs olive oil
1 big onion diced
3 cloves garlic minced
thumb size piece of ginger minced
1 cup dry red lentils rinsed
1 1/2cup squash or pumpkin cut into 2x2cm cubes
1 large tomato diced
1cup kale chopped roughly
handfull coriander leaves
sea salt, black pepper
1/2tsp yellow curry powder
1/2cup coconut milk
brown or basmati rice to serve
In a saucepan heat the olive oil and sauté the onion, garlic and ginger.
Add the spices and sauté until fragrant.
Add the lentils and about two cups of water.
Season with salt and pepper and let it simmer for 15-20 minutes.
Add the squash and cook further until the squash and lentils are cooked through, adding more water if needed.
Add the tomatoes and coconut milk.
Simmer for 5 minutes further.
Taste, adjust the seasoning and add the kale and coriander.
Turn of the heat right away and serve it with basmati or brown rice.
Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.
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