Butternut Mango Lentil Curry

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INGREDIENTS

• 1 butternut squash
• 1 cup red lentils
• 1 very ripe mango
• 1 medium onion
• 4-5 garlic cloves
• 1 small can of chopped tomatoes with chilies
• 1 can coconut milk
• 1 tbsp avocado oil
• 2 tbsp curry powder
• 1/2 tbsp turmeric
• 1/2 tbsp paprika
• 1/2 tbsp freshly ground ginger or ginger paste
• 4 cups of water (+ 1 additional cup)
• Salt, pepper and chili to taste
• Fresh lime juice and parsley (or cilantro) (Makes 4 servings)

INSTRUCTIONS

1. Finely dice onion and mince garlic.
2. Heat up avocado oil in a large sauce or sauté pan and fry onions until browned and fragrant. (Low to medium heat so they don’t burn!). Add garlic and continue sauteing until browned as well. Add curry powder, turmeric and paprika and stir for another minute. Add canned tomatoes and bring to a boil.
3. In the meantime peel butternut squash, clean out the seeds and strings and cut into large bite size chunks and peel mango and finely chop it. Rinse lentils well.
4. Add lentils, butternut and mango to the pan (or transfer everything to a larger pot if your pan isn’t big enough) and cover with water. Start with 4 cups and if needed during cooking add an additional cup of water.
5. Bring to a boil, cover with a lid and let simmer on low heat for about 20 minutes or until butternut squash is soft, stirring occasionally.
6. Add canned coconut milk, season with salt, pepper and chili to taste and add grated ginger.
7. Continue cooking for another 5 minutes and let sit for another 5 minutes before serving.
8. Serve with fresh lime, herbs, a pinch of chili with a side of rice. I also like grating just a bit extra ginger over it and added some red cabbage for crunch.
9. Enjoy