butternut and red lentil curry

Serves: 4

Ingredients:
2 tablespoons canola oil
1 ½ cups diced onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder or garam masala
2 cups cubed peeled butternut
1 cup red lentils
1 cup chopped fresh tomato
1 ½ teaspoons salt
4 cups water
1 can low fat coconut milk
5 lime wedges
chopped fresh coriander for garnish

Method:
heat oil in a large pot over medium-high heat. add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. add squash, lentils, tomato and salt; cook, stirring, for 1 minute. add water.
cover and bring to a boil over high heat. reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
stir in coconut milk and simmer until heated through, about 1 minute. serve with lime wedges and coriander, if desired.