Butternut Squash Lentil Curry

This butternut squash lentil curry is the perfect antidote to a chilly evening!

½ medium butternut squash peeled and cubed (about 2-3 cups of squash)
3 tbsp olive oil, divided
1 medium onion, diced
3 garlic cloves, minced
½ thumb sized piece of ginger, minced
1 tsp cumin
1 tsp coriander
½ tsp turmeric
1½ tsp curry powder
½ tsp cayenne pepper (or more or less to taste- we usually omit this if my son is going to be eating)
1 cup red lentils
1 tin coconut milk
2-3 cups low sodium vegetable stock
salt and pepper to taste
⅓ cup fresh coriander
juice of ½ a lime

View the full recipe at Emma’s Little Kitchen →