Red Lentil Squash Curry with Spinach
Squash gets on well with ginger and curry; if you add stock to this curry and purée it, you’ll have a wonderful soup.
- canola or olive oil
- 1 onion, chopped
- 1 fresh jalapeño, seeded and finely chopped
- 1 T. grated fresh ginger
- 3 garlic cloves, crushed
- 2 t. curry paste or powder
- 1 t. cumin
- 1 t. turmeric
- 1/2 t. salt
- 1 medium dark-fleshed squash, peeled and cut into 1/2-inch chunks
- 1/2 c. dry red lentils
- 1 14 oz. (398 mL) can coconut milk
- 1 c. water
- 1 c. packed baby spinach leaves, torn
- steamed or coconut rice, for serving
In a large, heavy skillet with a lid, heat a drizzle of oil over medium-high heat. Sauté the onion for about 5 minutes, until soft; add the jalapeño, ginger, garlic, curry paste, cumin, turmeric and salt. Cook the mixture for a few more minutes until fragrant.
Stir in the squash, lentils, coconut milk and water; bring the mixture to a simmer, then cover the pot, turn the heat to medium-low and cook for about 20 minutes, until the squash is tender. Uncover and add the spinach; stir, cover and cook the curry for another minute or two, just until the spinach wilts. Serve immediately over rice.
Serves 4 to 6.