Good Eats

Send your taste buds on a delightful journey as you dive into this heart-warming dish.



  • 1 tbsp olive oil

  • 3 cloves minced garlic

  • 1 tbsp fresh minced ginger root

  • 1 chopped white onion

  • 1 pinch fenugreek seeds

  • 1 tsp curry powder

  • 1 pinch ground nutmeg

  • 1 pinch cayenne pepper

  • 2 tbsp tomato paste

  • Salt and pepper to taste

  • 2 cups water

  • 1 cup dry red lentils

  • 1 cup fresh cubed butternut squash

  • 14 oz can coconut milk

  • ⅓ cup finely chopped cilantro



  1. In a large pot, heat olive oil over medium heat and cook onion, garlic, ginger, and fenugreek until onions are translucent.
  2. Combine squash, lentils, cilantro, water, coconut milk, and tomato paste into the pot and stir. Add curry powder, nutmeg, cayenne pepper, salt, and pepper. Bring the ingredients to a boil, reduce heat to low, and cook for about 30 minutes until squash and lentils are tender.


Serve over white or jasmine rice and accompany with your favorite local crusty bread or warmed naan. Bon appetit!

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