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Harvest Tomato and Butternut Squash Dal
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 inch fresh ginger, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tablespoon yellow curry powder
  • ½ teaspoon crushed red pepper flakes
  • 3 ½ cups water
  • 2 tablespoons curry paste
  • 1 cup red lentils
  • 2 cups cubed butternut squash
  • 1 ½ cups cherry tomatoes
  • kosher salt
  • handful fresh cilantro, chopped
  • naan, rice, and pomegranate, for serving
  • subheading: Spiced Oil:
  • ¼ cup coconut oil or sesame oil
  • 1 inch piece fresh ginger, thinly sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • crushed red pepper flakes
Steps
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