Cook an onion with the spices, toss in the rest of the ingredients and go away for 3 hours. Return home to a fragrant kitchen and a spicy curry to serve over rice or with naan. If you have yogurt, cilantro, cashews, and a fresh lime to go with it, all the better.
Thank you to Timeless Foods for their sustainable farming practices and the lovely assortment of lentils they bring to market. And to MT Gardens for the scrumptious buttercup squash, grown right here in Gallatin Valley soil. (I love it when that happens!)
- 1 onion, diced
- 2 Tbsp. ghee or olive oil or coconut oil
- 4 garlic cloves mashed with 1 Tbsp. Yellowstone Natural Salt or sea salt
- 4 inches fresh ginger, peeled and grated
- 4 Tbsp. curry powder (I used 3 Tbsp. Vindaloo and 1 Tbsp. Maharajah, from Penzey's Spices)
- 1 tsp. coriander, ground
- 1 tsp. cumin, ground
- 1 tsp. turmeric, ground
- 1 tsp. dried red chili flakes
- 1 lb. Timeless Foods Crimson Lentils (or other organic red lentils)
- 4 cups water
- 1 box (26.46 oz.) Pomi chopped tomatoes
- 1 winter squash (like buttercup or kabocha) halved, seeds removed, rind cut off, flesh cut into chunks
- after cooking: 1 can (13.5 oz.) Chakoh coconut milk
- serving ideas: cilantro, yogurt, cashews, fresh lime wedges
- Heat ghee (or oil) in stovetop safe slow cooker insert. Add diced onion and cook until softened, stirring with a wooden spoon, about 5 minutes.
- Add garlic and salt mash, ginger, curry powder, and other spices. Cook, stirring with a wooden spoon, a couple minutes to toast spices.
- Add lentils, water, tomatoes, and squash. Transfer slow cooker insert from stovetop to slow cooker base, cover and cook on High for 3 hours.
- When done, lentils and squash will be soft and almost all liquid will be absorbed. Stir in can of coconut milk. Serve with rice or naan and any or all of the following: cilantro, yogurt, cashews, fresh lime wedges.