Butternut Squash Curry

– 2 tbsp. canola oil
– 1 1/2 cup onion, diced
– 1 tsp. minced garlic
– 1 tbsp. minced ginger
– 2 tsp. curry powder
– 5 cups butternut squash, cubed and peeled
– 1 cup lentils
– 1 cup tomato, diced
– 1 tsp. salt
– 4 cups water
– 1 14 oz. can coconut milk
– lime wedge for garnish

1. Heat oil in a large pot over medium heat. Add onion, garlic, ginger and curry powder and cook on medium until onion starts to soften, 2-3 minutes.
2. Add squash, lentils, salt and tomato and stir until combined. Add water and cover the pot. Bring to a boil. Once it boils bring to low heat and simmer with the lid on until lentils and squash are soft, about 20 minutes.
3. Stir in coconut milk and stir until combined about 2 minutes.
4. Serve immediately.

We Are The Schneider's!

We are William & Jubilee, a Catholic couple dedicated to living intentional & genuine. Always chasing sainthood & the next adventure. When not conjuring up internet & marketing magic, we can be found brewing espresso or beer, gardening, taking pictures & hanging out with our babies.

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