Ingredients
1/2 butternut squash, peeled and diced
3 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 inches fresh ginger, grated
4 cloves garlic, minced or grated
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon cayenne pepper, more or less to taste
3 cups water (or vegetable broth)
1/3 cup fresh cilantro, chopped, plus more for serving
1/2 teaspoon Kosher salt and black pepper
1 (14 ounces) can coconut milk
3 cups chopped kale
1 small can cooked lentils
Directions
- To make the coconut butternut lentil stew: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the ginger, garlic, and diced butternut squash, and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne, and cook for one minute more.
- Add 3 cups of water (or low-sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15-20 minutes, until the butternut squash is tender.
- Stir in the coconut milk, lentils, and chopped kale, and cook for 5 minutes. Remove the stew from the heat and add the fresh cilantro.
- Divide the coconut butternut and lentil stew among bowls. Sprinkle with more cilantro and cayenne, if you like. Enjoy!