Loaded with butternut squash, cauliflower, red lentils and warming spices, this one-pot dish will warm you up from the inside out:) Red lentils are easy to cook and are a great source of protein and fibre.

WHAT YOU NEED

 

• 5 cups of cubed butternut squash
• 1 cauliflower cut up into bit size pieces
• 1 large onion
• 2 cups of red lentils
• 5 cups of vegetable broth
• 1 can full fat coconut milk 
• 4 cups of spinach
• 3-4 cloves of garlic -pressed
• 3 tbsp of grated ginger
• 3 tbsp of red curry paste (I use thai kitchen)
• 1 tbsp of cumin
• 1tsp of red chilli flakes
• cilantro for garnish

1. Start by chopping everything up into bite size pieces. Honestly this is the most time consuming part:)
2. Next heat up a large pot and lightly sauté the onion, garlic and ginger in some coconut oil (any oil will do) until fragrant, approximately 5 minutes. Then add the rest of the spices and fry for another minute.
3. Add all the squash and cauliflower and turn up the heat to medium-high. Stir the veggie mixture every 30 secs to ensure it doesn’t burn. Continue to cook for 7-10 minutes or until the squash and cauliflower start to soften but not cook completely.
4. Next add the 5 cups of vegetable broth and the 2 cups of lentils. Bring to a simmer and cover. Cook for 20 minutes and only stir a few times. After 20 minutes the mixture should be very thick. Check to make sure your lentils are done (they should be soft and tender).
5. Last step is to add the can of coconut milk and spinach. Cook for another 5 minutes on low then turn off the heat.
6. Now it’s time to season with salt and pepper and to garnish with cilantro:) Enjoy!

**Note, never add salt before you cook the lentils, it slows down the cooking process and can leave you with tough lentils.

Serve with brown rice, naan bread or own it’s own. This curry makes delicious leftovers.