Kabocha Squash Lentil Curry

• dry brown lentils↗2 cup
• peeled, cubed kabocha or Japanese red squash (half of one large squash)4
• large yellow onion, roughly chopped↗1
• butter↗1 tablespoon
• ½ cups vegetable broth1.5 cup
• Massaman red curry paste↗1.5 tablespoon
• curry powder↗2 teaspoon
• ½ teaspoon turmeric0.5 teaspoon
• salt↗1 teaspoon
• cayenne pepper↗0.5 teaspoon
• dash of cinnamon
• ½ cup coconut milk0.5 cup
• large tomatoes, diced↗2
• Greek yogurt and rice for serving

Step-by-step instructions

1. 1

   Cook the lentils in a large pot of boiling water for 20-30 minutes. When lentils are tender, drain excess water and set aside. If making ahead, store in the refrigerator until ready to use.

2. 2

   In a nonstick skillet over medium heat, saute onion in 1 tablespoon butter. Add squash and vegetable broth. Let simmer, covered, for 10 minutes or until squash is softened. Transfer the entire mixture to a blender or food processor and puree until smooth. Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk. Stir or whisk until smooth and creamy.

3. 3

   Add cooked lentils and tomatoes. Let simmer together for 10-20 minutes and serve over rice, topped with Greek yogurt.