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Kabocha Squash Lentil Curry
Ingredients
  • 2 cups dry brown lentils
  • 4 to 5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash)
  • 1 large yellow onion, roughly chopped
  • 1 tablespoon butter
  • 1 ½ cups vegetable broth
  • 1 ½ tablespoon Massaman red curry paste
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • dash of cinnamon (optional)
  • ½ cup coconut milk
  • 2 large tomatoes, diced (optional)
  • Greek yogurt and rice for serving
Steps
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