Butternut Squash and Red Lentil Curry

This take on curry is so easy, healthy and filling. This is adapted from an Eating Well recipe that focused on how to make curry fast and easy. What makes this REALLY easy, is using the precut butternut squash cubes you can find in most grocery stores in the produce section. If they are ever out, it takes a little longer because you have to peel and dice a butternut squash. 

Butternut Squash and Red Lentil Curry

• 1 tablespoon olive oil
• 1 small yellow onion, diced 
• 4 cloves garlic, minced
• 2 tablespoon minced fresh ginger
• 2 teaspoons curry powder 
• 1 20-ounce package cubed peeled butternut squash
• 1 cup red lentils
• 15-ounce can diced tomatoes, drained
• 1 1/2 teaspoons salt
• 4 cups water
• 1 14-ounce can "lite" coconut milk
• 4 lime wedges
• 1/4 cup Chopped fresh cilantro for garnish
• Basmati or jasmine rice to serve (we love the Uncle Ben's 90 second pouches and break it up into 4 servings)

1. Heat oil in a large pot over medium-high heat. This is a one pot meal so make sure you get a big enough one. Add onion, garlic, ginger and curry powder. cooking until onion is starting to soften.
2. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute to get it coated and heating. 
3. Add water. Cover and bring to a boil over high heat. 
4. Reduce heat and let simmer, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down. This takes about 20 minutes.
5. Stir in coconut milk and simmer until heated through, about 1 minute. 
6. Serve over a small bit of rice, with lime wedges and cilantro on top. 

**Makes 4 servings

**2 on Bryce's dish scale. One pot. Very little cutting board usage.