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!)
[amd-zlrecipe-recipe:115]
