Butternut Squash Red Lentil Curry

• 3 cups vegetable broth
• 1/2 large diced yellow onion
• 4 cloves minced garlic
• 1 inch peeled and minced fresh ginger
• 2 medium peeled and diced carrots
• 1 medium peeled and diced sweet potato
• 1 medium peeled and diced butternut squash
• 1 cup red lentils
• 1 can light coconut milk
• 3 large handfuls of spinach
• 1 1/2 tbsp curry powder
• 1 tbsp of maple syrup
• 1 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
  

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Serve with your favorite rice or naan bread!

1. Start by heating a medium pot or dutch oven on medium heat. Add about ¼ cup of the vegetable broth and let warm. This is an oil free recipe, so instead of starting with oil, you will use the vegetable broth to keep the vegetables from sticking. So add more vegetable broth as needed.
2. Once warm, add your diced onion and stir. Cook for 2-3 minutes or until the onion is soft, adding more broth if it begins to stick.
3. Then, add your garlic and ginger and stir, cooking for an additional 2 minutes.
4. Next, add the diced carrots, diced sweet potato and butternut squash. Stir to combine, cooking for an additional 2-3 minutes, adding more broth if needed.
5. Then, season with curry powder, maple syrup, turmeric, garlic powder, salt and pepper. You can also add cayenne if you want the recipe spicier. Stir until vegetables are fully coated.
6. Once vegetables are seasoned, add your red lentils along with the rest of the vegetable broth and can of coconut milk. Stir to combine.
7. Bring this to a boil and then reduce heat to simmer for about 15-20 minutes, or until lentils are soft and butternut squash is tender. Check throughout to stir to prevent sticking at the bottom of the pot.
8. Once lentils are cooked, add your spinach a handful at a time and stir to combine, until spinach is wilted. Taste and adjust seasoning as needed. Add more cayenne if you want heat, add more maples syrup if you want it sweeter.
9. Serve warm with basmati rice or your favorite naan bread!