6 Servings
Preparation Time: 25 min
Cooking Time: 90 min
​Ingredients
​
30 mL    canola oil    
1 large onion, diced 
2  garlic cloves, minced
15 mL curry powder    
5 mL cumin   
5 mL coriander  
5 mL red pepper flakes  
15 mL  ginger root, peeled and grated   
1 can (14 oz) coconut light milk  
500 mL  butternut squash, cut into cubes    
4  carrot cut into large chunks 
250 mL canned diced tomatoes   
250 mL  vegetable stock, or water   
250 mL  green lentils   
15 mL   honey   
5 mL    sea salt    
3 cups    fresh spinach or baby kale    (750 mL)
60 mL   fresh cilantro, chopped  
125 mL   cashews    
60 mL    plain yogurt  

Instructions 

​Step 1 Preheat oven to 180 C (fan) 

Step 2 HEAT a large skillet over medium high heat. Add canola oil and let it warm for 30 seconds. Add onions and cook until translucent, about 5 minutes. Stir in garlic, curry, cumin, coriander, and red pepper flakes and cook for 2 more minutes. Stir in ginger and coconut milk, and scrape up any bits from the bottom of the skillet. Bring to a boil, then reduce heat and simmer 3 minutes. 

Step 3 POUR this mixture into a dutch oven or other oven proof dish with a lid. Add in squash, carrots, diced tomatoes, and vegetable stock. Stir in lentils, honey, and sea salt. Cover and place in the oven for 90 mins 

Step 4 STIR in the fresh spinach or kale, and cilantro. Cover and cook on high for 5 minutes. 

​Step 5 SPOON into bowls. Top with cashews and a dollop of plain yogurt.