This is one of those perfect dinners. It is balanced, with lots of protein, fiber and vitamins. If you cube the squash in advance, it takes only 30 minutes to prepare. It is warm and comforting on a cold night. And most importantly, it is flexible.
No squash on hand? No problem! Use carrots or sweet potatoes instead.
Have more veggies you need to use up? Toss them in at the same time as the squash!
Savvy Tip: If you are adding a significant amount of additional vegetables, add a little extra milk or coconut milk.
Don’t have any coconut milk? Replace it with regular milk and some vegetable stock, though the final flavor may not be as rich.
Want more heat? Add some more red pepper flakes!
See how flexible it is?
Savvy Tip: Try the leftovers over eggs-in-the-nest. Once your eggs in toast are cooked through, top with some warmed curry. Delicious!
Curried Lentils & Squash
Adapted from How to Cook Everything Vegetarian
1 T olive oil
1 c lentils
2 c light coconut milk
1 1/2 c milk
1 1/2 T curry powder
Pinch of dried red pepper (just a pinch unless you want it really spicy!)
2 c cubed butternut squash
Salt & pepper, to taste
Cooked brown or white rice, for serving
Over medium heat in a large stockpot, warm the oil. Add the lentils and cook for 1-2 minutes to let them get a little toasty. Add the milk, coconut milk, curry powder and dried red pepper and bring to a boil. Simmer for 7-10 minutes, just until the lentils start to absorb liquid. Add the squash and cover. Simmer until squash and lentils are tender, about 12-15 minutes. Season to taste with salt and pepper and serve over rice.
And, don’t forget to enter my homemade cookie giveaway!
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