Serves 4
1/2 onion, chopped
4-5 cloves garlic, minced
1 delicata squash, chopped into small pieces
2 1/2 tsp ginger powder, start with less and adjust to your preference (some ginger powder is stronger than others)
1/2 tsp turmeric
1 tbsp + 2 tsp red curry paste
1 1/2 cup water
1 1/4 cup canned coconut milk
2 tbsp agave
3/4 cup red lentils
3/4 cup water
Salt to taste
Chopped kale or spinach, I used 3 large handfuls
1/2 onion, chopped
4-5 cloves garlic, minced
1 delicata squash, chopped into small pieces
2 1/2 tsp ginger powder, start with less and adjust to your preference (some ginger powder is stronger than others)
1/2 tsp turmeric
1 tbsp + 2 tsp red curry paste
1 1/2 cup water
1 1/4 cup canned coconut milk
2 tbsp agave
3/4 cup red lentils
3/4 cup water
Salt to taste
Chopped kale or spinach, I used 3 large handfuls
to serve:
1 cup rice brown rice
pumpkin seeds
red chili flakes
HOW TO MAKE
Prepare your rice as instructed on packaging.
In a large skillet on medium heat sauté onion and garlic until fragrant ~5 minutes. Add spices and sauté for 30 seconds, add squash along with coconut milk, 1 1/2 cup water, curry paste, and agave. Bring to a boil and reduce to a simmer for ~10 minutes.
Add lentils with additional 3/4 cup water. Allow to simmer for another 10-15 minutes until lentils soften and squash is fork tender. Add 3 handfuls of chopped kale or spinach. Toss until wilted. Serve with rice, red chili flakes, and pumpkin seeds.