Harvest Dal: Creamy Squash & Tomato Dream
A creamy, flavorful squash dal featuring ginger, garlic, and a hint of spice for a comforting meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 inch fresh ginger, thinly sliced
- 2 cloves garlic, smashed
- 1 tablespoon yellow curry powder
- 1/2 teaspoon crushed red pepper flakes
- 3 1/2 cups water
- 2 tablespoons curry paste
- 1 cup red lentils
- 2 cups cubed butternut squash
- 1 1/2 cups cherry tomatoes
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the ginger and garlic. Cook until fragrant, about 2 minutes.
- Stir in the curry powder and red pepper flakes and cook another minute. Slowly add the water.
- Add the curry paste, red lentils, butternut squash, and 1 cup of the cherry tomatoes. Season generously with salt.
- Bring the mix to a boil over high heat, then reduce the heat to low, cover and simmer 20-30 minutes, until the lentils are soft and the tomatoes have burst.
- To serve, spoon the dal over bowls of rice. Top as desired with cilantro, spiced oil, and pomegranates. Serve with Naan on the side. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.