Ingredients (4 servings):
2 cups dry brown lentils
4-5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash)
1 large yellow onion, roughly chopped
1 tbsp. butter
1 ½ cups vegetable broth
1½ tbsp. red curry paste
2 tsp curry powder
½ tsp turmeric
1 tsp salt
½ tsp cayenne pepper
dash of cinnamon (optional)
½ cup coconut milk
2 large tomatoes, diced (optional)
Greek yoghurt and rice for serving
Preparation:
Cook the lentils in a large pot of boiling water for 20-30 minutes. When lentils are tender, drain excess water and set aside. If making ahead, store in the refrigerator until ready to use.
In a non-stick skillet over medium heat, sauté onion in 1 tbsp. butter.
Add squash and vegetable broth.
Let simmer, covered, for 10 minutes or until squash is softened.
Transfer the entire mixture to a blender or food processor and puree until smooth.
Return to pan and add curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk.
Stir or whisk until smooth and creamy.
Add cooked lentils and tomatoes.
Let simmer together for 10-20 minutes and serve over rice, topped with Greek yoghurt.