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

Preparation

1. 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.
2. 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.
3. stir in coconut milk and simmer until heated through, about 1 minute. serve with lime wedges and coriander, if desired.