Wednesday, February 6, 2013

Lentils and Butternut Squash Curry

Lentils and Butternut Squash Curry
Yields 6 Servings

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 inch fresh ginger, chopped finely
1 chipotle pepper in adobo sauce, chopped fine
2 sticks of celery, chopped
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon ground black mustard seeds
1 teaspoon ground turmeric
1 tablespoon granulated garlic
3 tomatoes, chopped
1 ½ cups lentils, rinsed
4 cups of vegetable broth
1 teaspoon sea salt
1 teaspoon black pepper
1 cup of coconut milk
1 butternut squash, chopped
½ bunch kale, chopped

Heat the oil in a large sauce pan and add onion, garlic, ginger, chipotle pepper and celery then saute until soft.  Add the spices and continue sautéing for 3 minutes.
Add the tomatoes and saute until all liquid is absorbed.
Add the lentils, stock and butternut squash, salt and pepper and cook over low heat 45 minutes or until squash and lentils are tender.
Add in coconut milk and kale, cook until the coconut milk loses its white color about 13 minutes.
Garnish with chopped parsley or cilantro

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