Friday, June 6, 2014

Squash curry and Presents

I bought myself a present today. It's big and colorful and really heavy. I love it.

I finally broke down and purchased a Le Creuset soup pot. I realize that this is probably the stupidest time ever to buy this, because hi, I live alone for the first time ever. Buuuuuut, there's a Williams and Sonoma Marketplace next to my Pure Barre class and look at all the pretty things.

Want want want.

Since I am a master of justification I decided that the paltry appliances my hotel has to offer warranted a large and did I mention pretty purchase.





Totally makes sense right? Right! So, in honor of my big, heavy, colorful purchase I decided to make curry.

Can you do me a favor? Please go make this right nownownow,k? K! It's creamy and healthy and packed full of good sweet curry flavors.





For those of you following the many Indian food debacles over the years I have an announcement! I HAVE DONE IT!!!! I have made an Indian dish at home that doesn't suck. It does not suck at all. In fact, it's quite dang darn tasty thank you very much! 



Ahh sweet sweet success!

Squash and Lentil Curry
Serves 4

1 cup red or brown lentils
2 cups vegetable or chicken broth
2 cloves garlic
1" ginger
1lb peeled and cubed butternut squash
1 medium onion, chopped
2 medium tomatoes, chopped
1 tsp salt
1tsp pepper
2 tbsp coconut oil
1 cup coconut milk
2 tbsp red curry paste
1 tsp curry powder
1/4 tsp red pepper flakes
1/2 tsp turmeric
1 tsp red chili paste
1 cup Greek yogurt
1 tsp lemon juice

1. In a medium saucepan cook the lentils according to the package directions. Add in the 2 garlic cloves, crushed, and the knob of ginger.
2. In a large pan add several tbsp of oil, the squash, onion, and tomatoes. Cook for 10-15 minutes until the squash is fork tender. Puree with an immersion blender, blender, or food processor until smooth.
3. In the same pan that you cooked the lentils in heat the coconut oil and spices and pastes until fragrant. Add the lentils, coconut milk, and pureed vegetables. Stir to combine everything. Let simmer on low-medium heat for 15 minutes.
4. Mix Greek yogurt with lemon juice and a dash of salt. Generously spoon on top of curry and rice.
5. This can be eaten alone or over rice or with a side of naan. Enjoy!!




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