Coconut Curry over Lentils and Butternut Squash

Curry can be a scary meal for some who have never tried it because of the strong flavor. I added some coconut milk to make it taste more mild and the butternut squash and currants/golden raisins add the perfect amount of sweetness to the overall meal. Try it and I bet you will love it!

Coconut Curry
5 C cubed butternut squash
1 T olive oil
1/4 c diced onion
1 T curry
1 inch cube fresh ginger grated, or 1/4-1/2 tsp pwd ginger
2 c vegetable broth
1 c lentils (I like red)
1 1/2 c coconut milk (light or regular)
1/4 c golden raisins or currants
3 T chopped raw cashews
1 c fresh spinach

Directions:
1. Preheat oven to 400 degrees. Drizzle olive oil over cubed butternut squash and toss in a large bowl to evenly coat squash. Spread squash onto a baking sheet and sprinkle with salt and pepper. Put into preheated oven and bake 20-35 min turning after 15 min to prevent burning. Your squash may take longer depending on how big your cubes are, just make sure they are tender enough to pierce with a fork.

While squash is baking make sauce

1. Heat olive oil in skillet then add onion and cook for 5- 7 min. Add ginger and curry and cook until curry is blended well.

2. Add 2 c vegetable broth and bring to a boil

3. Add your lentils then reduce heat to a simmer for 15 min.

4. Add coconut milk, cashews, dried fruit, and simmer for another 10 min.

5. Remove from heat and stir in spinach until the spinach softens up.

6. Place 1 cup of squash into separate bowls, pour lentil mixture over squash, add some shredded coconut, more cashews and microgreens(totally optional), and then enjoy!

Serves ~ 4 adults

Thanks to my friend Melanie for helping with this meal!