Red Lentil And Butternut Squash Curry Stew

July 24, 2013

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RED LENTIL AND BUTTERNUT SQUASH CURRY STEW
Author: 
Recipe type: Lunch
Serves: 2
 
Ingredients
  • SPICE ROASTED SQUASH
  • • 1 small butternut squash, peeled and chopped into ½” cubes (approx. 3 c)
  • • 1 Tbl. extra virgin olive oil
  • • Sea salt and freshly ground black pepper, to taste
  • • 1 tsp. Madras curry powder
  • • 1 tsp. garam masala
  • STEW
  • • 1 tsp. extra virgin olive oil
  • • 1 small yellow or white onion, finely chopped
  • • 2 garlic cloves, minced
  • • 1½ tsp. Madras curry powder
  • • ½ tsp. garam masala
  • • 2 cups vegetable broth
  • • ½ cup red lentils
  • • Big handful of washed kale, torn into small pieces
  • • Sea salt and freshly ground black pepper, to taste
Instructions
  1. • Sea salt and freshly ground black pepper, to taste
  2. Preheat oven to 425°F. Toss cubed squash with olive oil and seasonings. Lay out in an even layer on a baking sheet. Roast for 30 minutes, or until soft and lightly browned, stirring once halfway through. Set aside.
  3. Heat oil for the stew in a large saucepan set over medium heat. Add in the onion and saute until soft, about 5 minutes. Add in the garlic, curry powder, and garam masala and saute for 30 seconds.
  4. Pour in the broth and add in the lentils. Bring mixture to a boil; reduce heat to low and simmer for 10 minutes, stirring occasionally.
  5. Stir in the roasted butternut squash and kale. Cook an additional 10 minutes.