This is one of our harvest favourites. Get cozy and enjoy!
1 large butternut squash, peeled and cut into 1" cubes
2 tbsp butter/ghee/oil
2 tsp ground cumin
1 tsp ground coriander
1 medium onion, finely diced
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1 red chili pepper, minced*
1 jalapeno, minced*
1 tsp turmeric
5 Roma tomatoes, seeded and roughly chopped (or approx. 1 cup canned crushed tomatoes)
1 t spsalt
3.5 cup water
1.5 cups lentils, rinsed thoroughly
1 can full fat coconut milk
Juice of half a lime
Cilantro to garnish
*Remove seeds and pith if you want less heat
In a large, heavy bottomed pot, heat butter or oil over medium heat.Add cumin and coriander and toast for 30 seconds, until slightly browned and fragrant.
Add onion to pot and cook until translucent and beginning to soften, stirring frequently.
Add crushed garlic, ginger, chilis, and turmeric to pot. Cook for 2-3 minutes, stirring often. Lower heat if onions begin to brown.
Add chopped tomatoes and salt. Lower heat to medium low, and cook until tomatoes have softened and broken down into a thick sauce
Add squash and water to pot. Turn up heat to high, and bring to a boil. Then cover with lid and reduce heat to medium low. Allow to simmer for 8 minutes, stirring occasionally.
Stir in lentils and reduce heat to low. Cook, covered, for 25-30 minutes, stirring occasionally, or until lentils are no longer firm.
Stir in coconut milk and lime juice, then simmer for 2-3 minutes until heated through. Add more salt to taste.
Allow to rest for 20-30 minutes before serving. It will thicken as it sits. Serve with rice or naan, and garnish with roughly chopped cilantro.