Curried Green Tomatoes, Butternut Squash and Lentils
6 medium green tomatoes
1 medium to large onion
1 ½ cups peeled, and cubed butternut squash
1 hot pepper
3 gloves of garlic
1 cup red lentils, picked over and rinsed (or other lentil of your choice)
1 cup coconut milk or cream
1 inch piece of ginger or 1 tsp ground ginger
2 bay leaves
1 tsp turmeric
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp ground cinnamon
½ tsp ground cardamom
⅛ tsp ground cloves
4 cups water
1 tsp salt
Chop tomatoes pepper and onions
Mince garlic
Place veggies in a pot and sautéed with a little bit of water until the onions soften. Add more water if needed to keep it from sticking.
Add squash and lentil
Stir to mix well
Add the water, bay leaves, and coconut milk and mix well
Bring to a simmer
Add the remaining spices to a small pan and heat on medium temperature until the seeds begin to get toasty and pop. Do not scorch!
Add the spices to your veggies
Cover and simmer until lentils are soft
Serve with rice
thanks Food for the Soul for this recipe!