recipeName: butternut and red lentil curry
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
steps: 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.
NER: canola oil onion garlic ginger curry powder butternut red lentils tomato salt water coconut milk lime wedges coriander