Butternut Squash Cauliflower and Red Lentil Dhal

2 Tbsp water
1 medium red onion, sliced
4 garlic cloves, minced
1” ginger root, minced
½ tsp chili flakes
2 tsp garam masala
2 tsp turmeric
2 tsp madras curry
2 ½-3 cups butternut squash, cut into cubes
2 1/2 -3 cups cauliflower
1 15 oz can fire roasted tomatoes
1 can water
1 cup red lentils
salt and pepper to taste
¼ cup cilantro, chopped
2 Tbsp lime juice
Brown rice

Place water and sliced onion in skillet and cook 5 minutes or until soft.
Add garlic, ginger, chili, garam masala, turmeric, plus splash of water to stop pan going dry.  Cook paste for 1 minute
Add chopped butternut squash and cauliflower, plus lentils, tomatoes, fill can with wter and add to the pan then add salt and pepper.  Stir everything together, cover and bring to a boil.  Reduce heat and cook 15-20 minutes.  Add a splash more water if necessary
While curry is cooking make rice
When curry is ready add in lime and cilantro

Adapted from easypeasyfoodie.com

susan wesley