Squash, Lentil, and Curry ~ In the Kitchen with the Fernandez's

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५ 5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

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In the Kitchen with the Fernandez's