Categories: dinner

Ingredients

• 2.5lb butternut squash
• 1 onion
• 1/4 cup vegetable oil
• 1 tbsp butter
• 3 cloves garlic sliced
• 1 thumb sized piece of fresh ginger minced
• 1 small hot green chile
• 1 tsp ground tumeric
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 2 cinamon sticks (or a dash of cinamon)
• 1 tbsp freeze-dried curry leaves
• 3.5 oz red lentils
• 3 ripe red field tomatos
• 1 can chickpeas drained and rinsed
• 4 oz cashews toasted (350 degrees in the oven for 5 minutes)
• a handful of baby spinach
• salt and pepeper

Directions

1. Wash and peel the squash. Scoops out the seeds and cut into large cubes.

2. Quarter the onion and slice it up. Add the oil and butter to a large pan or wok on medium-high heat. Add the squash and onions and cook for 5 minutes.

3. Slice the garlic and mince the ginger. Slice the chile without cutting through the stalk end. Throw these all in the pan, including the spices and curry leaves, salt and pepper. Cook for 2-3 minutes.

4. ing 1.75 cups of water to a boil. Stir the lentils into the pan and add the boiling water. Cover and let simmer for 10 minutes.

5. Toast the cashews. Dice the tomatoes and stir them in along with the chickpeas. Simmer for another 10 minutes.

6. To finish off stir in the spinach leaves and sprinkle the cashews over the top. The spinach will wilt with the heat.

7. Serve with rice or naan bread!

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