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Alicia Daniel: "I’m not a huge fan of ginger, but the flavor of t…" Read More
16Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups red lentils
- 4 cups butternut squash (peeled, seeds scooped out, and cubed)
- 1 onion (minced)
- 2 cloves garlic (minced)
- 2 Tbsp. ginger (minced)
- 1 1/2 tsp. curry powder
- 1 tsp. ground coriander
- 1 tsp. Garam Masala
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 13.5 oz. coconut milk (full fat)
- 19 oz. diced tomatoes (canned, including juices)
- 3 cups stock
- 1/2 lime (juiced)
- 1/2 tsp. salt (adjust to taste)
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Reviews(1)
Alicia Daniel 5 years ago
I’m not a huge fan of ginger, but the flavor of this is subtle and delicious. I had to make do without garam masala, but it was still really good. I used a couple of bags of frozen squash and it worked out great.