A creamy red lentil and butternut squash curry with coconut milk and warm spices.
0.5 cupRed Lentils
220 gButternut Squash
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70 gOnion
10 gGarlic
0.75 cupCoconut Milk
6 gCurry powder
4 gTurmeric
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Onion, Garlic, and Butternut Squash in Cooking oil until softened.
Stir in Curry powder and Turmeric and cook for 1 minute.
Pour in Coconut Milk and Red Lentils and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Season with Salt and Black Pepper.