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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

  1. Chop tomatoes pepper and onions

  2. Mince garlic

  3. 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.

  4. Add squash and lentil

  5. Stir to mix well

  6. Add the water, bay leaves, and coconut milk and mix well

  7. Bring to a simmer

  8. 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!

  9. Add the spices to your veggies

  10. Cover and simmer until lentils are soft

  11. Serve with rice

thanks Food for the Soul for this recipe!

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