Description
The perfect, post-Thanksgiving easy meal to make! Made with seasonal, delicious butternut squash and loaded with complex curry flavors.
Ingredients
Scale
- 2 butternut squash, peeled and diced
- 1 white onion, roughly chopped
- 2 poblano peppers, diced
- 1 cup uncooked lentils
- 3 fresno peppers, (substitute for jalapenos if you can’t find them)
- 1 cup full fat coconut milk
- 4 cloves, garlic, minced
- 2 tbs fresh ginger, minced
- 1 cup vegetable stock
- 1 tbs cumin
- 2 tbs turmeric
- 2 tbs curry powder
- 1 tsp cayenne pepper
- 2 tbs coconut oil
- salt and pepper to taste
Instructions
- Heat the coconut oil in a large pan over medium heat. Add in the onions, ginger and garlic and sautee until the garlic becomes fragrant and the onions become translucent. Add in the fresno peppers, cayenne pepper, turmeric, cumin and curry powder and stir until the onions are fully coated in all the seasoning.
- Remove the onions from the heat and transfer to the Crockpot. Add in the butternut squash, poblano peppers, lentils and vegetable stock. Cook on low for 8 hours or on high for four hours. When the time is done, stir the curry vigorously to ensure all the ingredients are mixed. Pour in the coconut milk and salt and pepper if needed.
- Serve by itself or over rice!